Keto Impossible Coconut Pie Recipes

LOW CARB COCONUT CREAM PIE

Steps:

• Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.
• Make the crust: Combine the coconut flour and powdered erythritol in medium sized bowl.
• Add the melted butter and combine. Add the egg and combine using a spatula.
• The crust should come together as a dough. Transfer dough to a 8 inch spring form pan and flatten it out to cover the bottom of the pan evenly.
• Poke several holes in the crust with a fork and place on the lined baking sheet. On the other half of the baking sheet place the 3/4 cup of unsweetened coconut flakes to toast (used in filling and topping).
• Place the baking sheet in the oven and bake for 15 minutes. At the 5 point mark remove the flakes and set aside in a bowl - they should have browned - and place the crust back in the oven for the remaining 10 minutes.
• Set the crust aside to cool and lower the oven temp to 300 degrees.
• Make the filling: In a large bowl combine the coconut cream of an entire can (13.66 oz), heavy cream, vanilla extract, liquid stevia and powdered erythritol. Combine using a hand mixer.
• Add the eggs, coconut flour and 1/2 cup of the toasted coconut flakes and combine once more.
• Grease the sides of the spring form pan (we like to use coconut oil spray) with the cooled crust and poor the filling onto the crust.
• Bake for 70 minutes.
• Let the pie cool for 30 minutes and then place in the fridge for 1 hour to set.
• Make the topping: Whip the heavy cream into stiff peaks.
• Add the stevia and combine. Place in the fridge alongside the pie.
• Make the pie: Top the chilled pie with the heavy cream topping and spread evenly. Top the cream with the remaining (1/4 cup) toasted coconut flakes and gently press into the cream. Refrigerate for another hour prior to serving.
• Coconut Milk Tip: Place the coconut milk can in the freezer for 5 minutes prior to using in the filling. This will separate the hardened cream from the liquid. The liquid contains all of the sugars.

LOW CARB CRUSTLESS COCONUT CUSTARD PIE

Steps:

• Preheat oven to 350F
• Place all ingredients in a blender and blend until smooth. Pour into baking dish.
• Bake for 45 minutes. Enjoy!

IMPOSSIBLE COCONUT PIE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
• Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.
• Bake for 40 minutes. Serve warm.