Paleo Coconut Flour Gluten Free Coconut Cream Pie Recipes
COCONUT FLOUR PIE CRUST RECIPE - LOW CARB & GLUTEN-FREE
It's super easy to learn how to make pie crust with coconut flour! This easy coconut flour pie crust recipe is low carb, keto, gluten-free, buttery and delicious. Only 5 ingredients!
Provided by Maya Krampf
Categories Dessert
Time 20m
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round pie pan with parchment paper, or grease well.
- Combine the coconut flour, butter, erythritol, and sea salt in a food processor. Pulse until well combined.
- Add the eggs and vanilla extract. Process again until dough forms.
- Press the coconut flour pie crust dough into the pie pan. Poke holes in the bottom with a fork or toothpick.
- Bake for 10-15 minutes, until firm and just barely golden on the edges. Rest on the counter for at least 10 minutes before adding filling, then you can bake again as needed for the filling. If the edges start to brown too much before the filling is done, you can cover them with foil. Cool completely before cutting.
Nutrition Facts : Calories 111 kcal, Carbohydrate 4 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 131 mg, Fiber 2 g, ServingSize 1 serving
PALEO COCONUT FLOUR GLUTEN FREE COCONUT CREAM PIE
This is a healthy version of coconut cream pie with coconut flour and coconut sugar and coconut milk and coconut flakes and eggs. It is a Paleo version.
Provided by Kristina Turner @KristinaTurnerNM
Categories Pies
Number Of Ingredients 17
Steps:
- Add 1/4 cup plus 2 tablespoons coconut flour.
- Add 2 tablespoons liquid coconut cooking oil.
- Add 2 eggs and teaspoon vanilla extract and 1/8 teaspoon salt and 1 tablespoon coconut sugar and beat together with metal tablespoon.
- Mix together ingredients in medium mixing bowl.
- Press dough into pie plate to form pie crust.
- Preheat oven to 350 degrees Fahrenheit.
- Bake for 10 to 15 minutes or until done.
- Make coconut cream filling in medium saucepan over low heat on stove by mixing can of coconut cream, 3/4 cup coconut sugar, 2 eggs, 1 teaspoon vanilla,1/4 teaspoon salt, 1 cup flaked coconut, 1 cup coconut flour and stirring on low heat until cooked and chill in refrigerator.
- Fill baked pie crust with chilled coconut cream filling and top with whipped cream. There may be whipped coconut cream available that you can make by refrigerating coconut milk for a day and whipping with a whisk.
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COCONUT FLOUR PIE CRUST {SHORTBREAD PALEO PIE CRUST}
From sweetashoney.co
4.9/5 (549)Calories 96 per servingCategory Dessert
- Watch the recipe video below to guide you and see how to properly roll this keto pie dough. Keep reading for full detailed instructions.
- Grease a 9-inch pie pan with butter or coconut oil. I recommend using a non-stick removable bottom pan, it will make the unmolding process easier. Otherwise, a glass or ceramic pan works as well but you will have to serve the pie in that pan and serve from the pan. Set aside.
- In a large mixing bowl (or a food processor with the S blade attachment), add the coconut flour, beaten eggs (at room temperature), melted coconut oil (not hot, lukewarm, hot oil burn eggs!), and salt (or sweetener depending on whether you are making a savory pie or a sweet pie).
PALEO COCONUT CREAM PIE RECIPE
From paleoflourish.com
Cuisine FrenchTotal Time 30 minsCategory DessertCalories 199 per serving
- Mix together all the base ingredients to form a dough. Press the dough into a greased pie dish. Bake for 10-12 min until slightly browned. Remove and allow to cool.
- Dissolve the gelatin in the hot water and set aside to keep warm while you prepare the rest of the filling.
- In a separate bowl, whisk together the coconut cream, coconut milk, and sweetener until free from lumps. Add the gelatin mixture. Stir well to combine and immediately pour the filling into the cooled pie dish and place in the fridge to set for several hours.
GLUTEN-FREE COCONUT CREAM PIE {DAIRY-FREE OPTION}
From mamaknowsglutenfree.com
Ratings 15Category DessertCuisine AmericanTotal Time 36 mins
- To make the topping: chill a large mixing bowl and whisk attachments of a mixer in the freezer for 10 minutes. Scrape out the top of the chilled and thickened coconut cream (leaving the liquid behind) and place the hardened coconut cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla, confectioners’ sugar, and corn starch and mix for 1 minute until creamy and smooth. Use immediately or cover and refrigerate. Place in an air-tight container and refrigerate the coconut whip for up to 3 days. Before serving the pie, spread the coconut whip on top of the pie.
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