December is finally here and it’s the end of 2020, hooray! Hopefully 2021 will bring better things to us all. So to end this year right, this months recipes posts will be only healthy sweet treats. All my favorites that are delicious, yet still made with great, healthy, clean ingredients. This way you can indulge and not feel guilty. To start this month, the recipe of the week is Cookies N’ Cream Pie.
When I think of December, I think of cookies, cakes, and doughnuts. No matter which holidays you celebrate there are always an occasion to make and eat cookies and sweets. Whether its cookie exchanges, family gathering, or just nostalgia, we all love to eat indulgent treats at this time of year. You can check out my last years post on Healthy cookie extravaganza for lots of holiday cookie ideas.
Although this Cookies N’ Cream Pie is not typical of the holiday season, it will impress everyone and will be gone in minutes! Think giant chocolate chip cookie meets vanilla custard cream, how can you go wrong, right? All the ingredients used in my Cookies N’ Cream Pie are clean, grain free, Paleo, refined sugar free, dairy free and vegan, great for all diets. Hope you enjoy it and impress your family and friends this holiday with this delightful treat. Happy Cooking!
Tips and Tricks
For the dough I used my Irresistible Chewy Chocolate Chip Cookies from my cookbook Switch it Up! page 30 with a slight moderation to make the pie crust just right. If you don’t have my cookbook then click on link to see my youtube video on how to make it.
Then while crust is baking you make the coconut milk custard. It’s a few simple ingredients and a little patience but so worth it. When fusing two amazing recipes into one, they need to be made separately and both need to cool and set. I suggest making the custard in advance, maybe a day before or at least in the morning. It’s important to remember this as you need to let it cool completely which takes about 2-3 hours. Cookie crust can be made in advance as well.
Another thing to remember is to stick a can of coconut milk in the fridge the night before. We need it to chill and separate because we will only be using the solid cream part. I always keep a can or two of coconut milk in the back of my fridge. This way I don’t have to worry and it’s always ready to use.
When assembling the pie after everything is ready, I like to decorate it with berries. I used freeze dried berries in this one as I ran out of fresh raspberries. I like how the tartness of the raspberries balances out the sweet, rich creaminess of the cookies and custard. Feel free to use any fruit, chocolate or garnish to decorate, or simply leave it plain and elegant. No matter what the taste will speak for itself.
Be sure to check out some other delicious desserts on my Kitchen Thyme Blog:
Recipe: Cookies N’ Cream Pie
Cookies N' Cream Pie
Creamy, and indulgent pie, taking the best of both worlds. A giant chocolate chip cookie meets vanilla custard. Vegan, grain free, dairy free
Ingredients
- For crust
- Irresistible chewy chocolate chip cookie recipe-page 30 in Switch it Up! Cookbook - Switch 2 tbsp of coconut flour to 1/4 cup tapioca flour
- 5 Tbsp cold coconut oil or ghee
- 1/2 coconut sugar
- 1 tbsp molasses
- 1 tsp vanilla extract
- 1 egg
- 1 1/2 cups almond flour
- 1/4 cup tapioca flour (instead of 2 TBSP coconut flour)
- 2 tsp baking powder
- 3/4 cup dark chocolate chips
- For Custard
- 3 egg yolks
- 1 vanilla bean
- 1 cup coconut milk
- 2 cans of chilled coconut cream
- 1/4 cup light color honey (use maple syrup for vegan)
- 1 tsp Vanilla extract
- 2 tsp gelatin
- 1 tbsp water
- Raspberries and dark chocolate shavings for decorating on top
Instructions
- Make irresistible chewy chocolate chip cookie recipe and place in
fridge to cool for 30 min. See video below - Place dough in a pie dish and bake for 18 min.
- When ready take out of oven and press down cookie dough.
- For cream custard - place gelatin and water in a small bowl and
mix, and let rest to dissolve. - In a small pot, on medium heat add coconut milk, vanilla bean,
cut and scraped out. - Mix honey and eggs and pour into pot.
- Mix constantly so eggs don’t cook into pieces.
- After about 3 min, once everything has heated up, pour in gelatin
mixture. - Keep mixing until sauce thickens but don’t let it boil, about 5-7
min - Once it has thickened, remove from heat and strain with a fine
mesh to remove any clumps or pieces. Add 1 tsp vanilla extract and cover to let cool and set. - When custard is completely cold and has set, about 2-3 hrs remove
from fridge and add to a large bowl. - Add cold coconut cream (only the thick solid white part, not
liquid) and blend with a mixer until you get a creamy custard. - Pour this on cold cookie crust and let set in fridge for 1
hr. - Decorate with raspberries and chocolate shavings and serve
Notes
Remember to put a can of coconut milk in fridge the night before for the coconut cream
Custard can be made a day in advance
Be sure to watch video below on how to make Irresistible Chewy Chocolate Chip Cookies for pie crust with minor switch of tapioca flour instead of coconut flour.
Nutrition Information
Yield 12 Serving Size 1Amount Per Serving Calories 355Total Fat 25gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 10gCholesterol 71mgSodium 116mgCarbohydrates 29gFiber 3gSugar 17gProtein 6g
Nutrition calculator is not 100% accurate as it is computer generated.