Low Carb Coconut Flour Pie Crust Recipes

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COCONUT FLOUR LOW CARB PIE CRUST



Coconut Flour Low Carb Pie Crust image

This delicious tasting Coconut Flour Low Carb Pie Crust is easy to make and is friendly to Gluten Free, Vegan, Paleo, Keto and Organic recipes.

Provided by TheSugarFreeDiva

Categories     Dessert

Time 20m

Number Of Ingredients 5

3/4 cup Coconut Flour
1/4 tsp Salt
1/2 cup Butter (-Melted, see post for alternatives)
2 Eggs
1 tbsp Splenda (-see post for alternatives )

Steps:

  • Preheat your oven to 400 and place the rack in the center of the oven. This recipe is for a 9" pie crust. I lightly spray my pie pan for nonstick.
  • In a medium bowl, sift together the coconut flour and the salt.
  • Next, in a mixing bowl, beat together the butter, eggs, and the sugar alternative
  • For the next step, we will add the dry ingredients from the first bowl to the wet ingredients in the second bowl. Because we are working with coconut flour, we will gently stir it into the wet ingredients and allow it to set for a few minutes. This will allow the flour to absorb the liquid. The work the dough into a ball.
  • Work the ball into the prepared pie dish and then poke a few breathing holes into the crust using a fork. Bake this crust for 8-10 minuter or until it begins to brown. Then allow it to cool.

Nutrition Facts : Calories 110 kcal, Carbohydrate 4 g, Protein 2 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 48 mg, Sodium 142 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

EASY COCONUT CREAM PIE



Easy Coconut Cream Pie image

This is my own recipe for a pie that I make often. It's been a family-favorite dessert for decades. I even made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 sheet refrigerated pie crust
3/4 cup sugar
3 tablespoons all-purpose flour
1/8 teaspoon salt
3 cups whole milk
3 large eggs, beaten
1-1/2 cups sweetened shredded coconut, toasted, divided
1 tablespoon butter
1-1/2 teaspoons vanilla extract

Steps:

  • Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack., In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. , Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving.

Nutrition Facts : Calories 376 calories, Fat 18g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 7g protein.

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