Flaky PIE Crust

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Grease a 9-inch pie pan with coconut oil spray.

2. Step 2.

   Place all ingredients for the pie crust into a food processor, starting with half of the ice water. Pulse until the mixture comes together into a ball. If it does not come together, add the remaining ice water and pulse again.

3. Step 3.

   Transfer the dough ball onto a surface dusted with coconut flour. Press into a disk, flipping to coat both sides with coconut flour.

4. Step 4.

   Place the dough disk between two pieces of parchment paper and roll out to a 12-inch circle, large enough to fit the bottom and sides of the 9-inch pie pan.

5. Step 5.

   Place the rolled dough, still between parchment, into the refrigerator and chill for 45 minutes.

6. Step 6.

   After chilling, carefully remove one sheet of parchment. Press the dough, paper side up, into the prepared pie pan, pressing up and just over the sides. Remove the second sheet of parchment.

7. Step 7.

   Par-bake the crust for 10 to 12 minutes. Allow to cool before filling. The par-baked crust can be stored in the refrigerator for up to 24 hours or frozen for up to 1 month; thaw completely before filling.

8. Step 8.

   Preheat the oven to 350°F. Grease a 9-inch square ceramic baking dish with coconut oil spray and dust with coconut flour.

9. Step 9.

   In a medium microwave-safe bowl, combine honey, coconut shortening, and butter. Microwave on high for 30 seconds to 1 minute until melted. Stir and set aside.

10. Step 10.

    In a large bowl, whisk together almond flour, coconut flour, baking powder, and sea salt. Set aside.

11. Step 11.

    In a stand mixer with paddle attachment or using a hand mixer, beat eggs and coconut sugar until pale and fluffy, about 5 to 7 minutes. Add vanilla extract and mix briefly.

12. Step 12.

    Add the flour mixture to the egg mixture in two additions, scraping down the sides between additions. Beat until just combined and uniform. Stir in the melted honey mixture.

13. Step 13.

    Pour the cake batter into the prepared baking dish. Bake for 30 to 45 minutes until golden brown and a knife or skewer inserted in the center comes out clean.

14. Step 14.

    While the cake bakes, prepare the milk soak: In a large bowl, stir together coconut milk, cashew milk, and sweetened condensed coconut milk until combined.

15. Step 15.

    Once the cake is done, remove from oven and poke holes all over with a knife or wooden skewer. Pour one-third of the milk soak over the cake. Wait 10 minutes until absorbed, then pour another one-third. After absorption, pour the remaining milk soak. Refrigerate the cake until completely cold.

16. Step 16.

    While the cake chills, make the whipped topping: In a medium bowl, combine heavy cream, powdered monk fruit sugar, and vanilla. Beat with a wire whip or mixer until medium peaks form.

17. Step 17.

    Once the cake is completely chilled and most of the milk soak is absorbed, spread the whipped cream evenly over the cake using a rubber spatula. Smooth the top.

18. Step 18.

    Garnish with toasted coconut flakes and fresh lime zest. Cut into squares and serve directly from the dish.