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Steps
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Sequence
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Step
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| 1 | Crust:
Preheat oven to 325. Mix almond, coconut and all purpose flour, salt, 2 Tablespoons sugar. |
| 2 | Add Coconut Oil or Butter (can also use 1/2 of each). Mix until resembles coarse meal. |
| 3 | Add water, 1/4 cup and more as needed, to form a dough consistency. Will be dryer than normal pie dough. |
| 4 | Turn dough onto floured surface, and knead to form a ball. |
| 5 | Cut dough in half and knead each 1/2 back to ball shape. |
| 6 | At this stage, either roll dough to pie shape on board, or you can place ball in pie plate and spread over bottom and up sides with your fingers. |
| 7 | Cook pie crusts in preheated 325 degree oven for 10-15 minutes, watching closely to prevent over darkening. Darker color creates bitterness. Light golden is color to watch for. |
| 8 | Remove from oven and allow crusts to cool while you prepare the filling. |
| 9 | Filling:
Mix Splenda, 4 heaping Tablespoons of Cornstarch, 2 heaping Tablespoons of all purpose flour, 1/2 t. salt, 1 cup Cocoa powder. Combine and whisk till completely blended. |
| 11 | In separate bowl mix Water, Evaporated Milk, and whisk eggs into this mixture until eggs are thoroughly mixed. |
| 11 | Place wet mixture in 6 quart dutch oven, over med/low flame, stirring often to prevent scorching. Allow mixture to slowly heat forming bubbles around edge of pot. |
| 12 | While continuously stirring wet mixture with a wire whisk add dry mixture to pan. |
| 13 | Mixture will come to a soft boil around edges. Continue to stir for at least 3 minutes after boil forms on edges (May take longer depending on elevation and your stove) to allow flours to cook through. Custard will be thick and creamy texture. |
| 14 | Remove from heat and add 1 1/2 Tablespoons pure vanilla extract. Stir thoroughly into custard mixture. |
| 15 | Allow custard to cool for 5 minutes. Stir down, and add half of mixture to each pie crust. |
| 16 | Cover custard with Glad wrap, pressing Glad wrap to surface of custard and edges of crust. Refrigerate until ready to serve. Top each pie with 1 cup of Sugar Free Cool Whip or dollop a tablespoon of Cool Whip on each slice as you serve it. Enjoy! |
