Coconut Cream Pie

I was making dinner last night and had a hankering for a spot of dessert. A creamy, comforting dessert, that didn't need to be overly sweet. Soothingly gooey and squidgy was what I was going for. Stodge at it's best? Absolutely! I had that hankering for some stodge, it was certain.
This pie is the easiest pie you'll ever make. Not unlike a clafoutis come to think of it. The ingredients are whizzed in a blender or food processor and then poured into a dish and baked. If you don't have a blender, I'm sure a trusty old hand whisk will do just fine. It's the kind of pie one could easily play around with. On it's own it's a little plain, which was fine for me last night as I had some strawberry liqueur sauce to sneakily use up but I think it would be great with fruit inside or with fruit served alongside..whatever your preference may be. Pineapple, bananas, mango..all those delicious tastes of summer would work equally well here. Or a drizzle of boozy strawberry sauce on the side does not go unwelcomed, either!

Coconut Cream Pie

(gluten, lactose and sugar free)
Serves 6
Ingredients
4 eggs
125ml melted ghee or light flavoured vegetable oil of choice
1/2 cup wheat free flour (I used rice flour)
1/3 cup pure maple syrup
1 cup shredded or desiccated coconut
400ml can coconut cream
toasted shredded coconut  for serving
optional - fruit pieces, coconut or other flavoured essence, boozy liqueur
Method
Lay fruit if using into a greased 23cm pie dish. Whisk or blend all other ingredients until smooth. Pour into greased pie dish.
Bake in a moderate oven for around 50-60 minutes, or until pie is set in the middle (it may rise and crack a little, but that's ok, it will drop as it cools).
Allow pie to cool. Sprinkle with toasted shredded coconut and serve with fresh or stewed fruit and/or fruit sauce.