Paleo Coconut Flour Gluten Free Coconut Cream Pie Recipes

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COCONUT FLOUR PIE CRUST RECIPE - LOW CARB & GLUTEN-FREE



Coconut Flour Pie Crust Recipe - Low Carb & Gluten-Free image

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

3/4 cup Wholesome Yum Coconut Flour
1/2 cup Unsalted butter ((cold, cut into pieces))
1/3 cup Besti Erythritol ((skip for savory crust))
1/4 tsp Sea salt ((or 1/2 tsp for savory crust))
2 large Egg
1/2 tsp Vanilla extract ((optional, skip for savory crust))

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



Paleo Coconut Flour Gluten Free Coconut Cream Pie image

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

COCONUT GLUTEN FREE PALEO PIE CRUST
2 tablespoon(s) coconut cooking oil
1/4 cup(s) coconut flour
1 tablespoon(s) coconut sugar
2 tablespoon(s) coconut cooking oil
1 teaspoon(s) pure vanilla extract
2 - eggs
1/8 teaspoon(s) salt
2 tablespoon(s) coconut flour
COCONUT CREAM FILLING
1 can(s) coconut cream or coconut milk chilled a day
1 cup(s) coconut flaked
3/4 cup(s) sugar or raw sugar or coconut sugar
1 cup(s) coconut flour
2 - eggs
1 teaspoon(s) vanilla extract
1 teaspoon(s) salt

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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