Gluten Free Coconut Curry Pie
The warm, elegant flavors of cardamom, saffron, and a hint of chile shine in this creamy gluten-free coconut pie
Prep time: 25 min | Cook time: 25 min | Set time: 2 hrs | Serves: 1 pie
1¼ cup unsweetened shredded coconut
½ cup slivered almonds
¼ cup oats
2 Tbsp light brown sugar
1 each large egg white
2 cans (15 oz each) unsweetened coconut milk
1 Tbsp plus 2 tsp Kashmiri Saffron Curry Powder
4 each egg yolks
¼ cup cornstarch
¼ tsp kosher salt
½ cup plus 2 tsp maple syrup
3 Tbsp coconut oil
¼ cup coconut flakes
Preheat oven to 325F. Add coconut, almonds, oats and brown sugar to a food processor and process until a very fine crumb is achieved. Add egg white and pulse until a sticky dough is formed. Press dough into a 9 inch tart shell into bottom and up the sides. Press down flat and smooth. Bake for 20 to 25 minutes, let cool. At the same time, roast the coconut flakes just until golden brown. Keep aside.
In a large stainless bowl, mix egg yolks with cornstarch and ½ cup maple syrup. Whisk until smooth. In a separate bowl stir the remaining 2 tsp maple syrup with 2 tsp kashmir curry powder. Keep aside.
In a stainless pot, whisk coconut milk and remaining curry powder together. Bring to a simmer, stirring constantly. Remove from heat, let sit for 20 minutes to infuse flavor.
Strain the warm coconut milk mix into the egg yolk mixture, whisking immediately. Discard solids. Return the mix to the pot, and whisk over medium heat, stirring constantly until it is thick and bubbling, about 4 minutes. Remove from heat and quickly whisk in coconut oil. Pour into cooked crust, filling all the way. Drizzle the maple syrup curry mix over the top, and swirl decoratively with a toothpick. Cool to room temperature, then refrigerate for at least 2 hours to set. Sprinkle coconut flakes around the perimeter.