Low Carb Coconut Pie Crust Food

LOW-CARB COCONUT FLOUR PIE CRUST RECIPE

Steps:

• Add all the ingredients to a food processor. Mix the crust for 30 seconds to a minute until the dough forms small balls. Then transfer the dough to a zip bag and roll into a ball. Let the dough chill for 15-20 minutes.
• Remove the dough from the bag and press into the centre of a pie pan. Flatten the crust with the palm of your hand and work the crust up to the edges of the pan, trying to make the crust even.
• Prick the bottom of the crust several times with a fork. Then use the form to press a pattern around the edge of the crust. Cover the edges of the crust with small strips of foil.
• Fill the pie crust with your desired filling and bake according to the directions for that pie. If making a pie that requires a prebaked shell then preheat the oven to 400 degrees F/200 degrees C. Bake the crust for 10-12 minutes. Then remove the crust and let it cool completely before adding the filling.

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

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.

LOW CARB DREAM PIE WITH TOASTED COCONUT PIE CRUST

Steps:

• Add the stevia and melted butter to the flaked coconut. Press mixture into a greased pie plate and bake at 325°F until the coconut is toasted a golden brown, about 5 to 10 minutes.
• In small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
• Stir together sweeteners and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into prepared pie crust.

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.

COCONUT FLOUR LOW CARB PIE CRUST

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.

COCONUT FLOUR PIE CRUST

Steps:

• Preheat oven to 350.
• Grease a 9 inch pie plate with butter or coconut oil.
• In a large mixing bowl (or a food processor) add the coconut flour beaten eggs (room temperature), melted coconut oil (not hot--lukewarm), and salt or sweetener depending whether you are making a savory or sweet pie.
• Combine with a spoon. The dough is wet at first and dry as you go. After 30 seconds, use your hands to knead the dough, it should take 90 seconds or less to form a dough ball. Food processor will be quicker. Gather the pieces into a ball with your hands if using food processor.
• If you don't feel like rolling the dough, simply place the dough ball into the center of the pie pan. Press with your hand to flatten the ball. If it becomes crumbly again you will want to have a shortbread coconut pie crust. Use your finger to spread and press evenly all over the pan until it forms a smooth crust.
• Use the back of a spoon to press the dough to the pan and smooth the surface. The more you press, the better it will hold together when serving.
• Prick crust prior to baking. Prebake 15 minutes at 350. Remove from the oven and add your sweet or savory filling. Return to the oven until filling is set--about 40 to 50 minutes for a pie or 30 to 40 minutes for a quiche.

LOW-CARB PIE CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix pecans, butter, brown sugar substitute, vanilla extract, and cinnamon together. Press into the bottom and up the sides of an 8-inch pie pan.
• Bake in the preheated oven until lightly golden, about 12 minutes. Do not let pecans brown.