COCONUT CRUST
This makes for a different type of pie.
Provided by Carol
Categories Desserts Crisps and Crumbles Recipes
Yield 8
Number Of Ingredients 2
Steps:
- Mix coconut and butter or margarine together. Press mixture into an 8 or 9 inch pie plate.
- Bake at 325 degrees F (165 degrees C) for 15 minutes, or until golden.
Nutrition Facts : Calories 101.5 calories, Carbohydrate 7.2 g, Cholesterol 11.4 mg, Fat 8.2 g, Fiber 1.4 g, Protein 0.5 g, SaturatedFat 6.4 g, Sodium 70.2 mg, Sugar 5.1 g
COCONUT CREAM PIE
For this ultra-creamy coconut cream pie recipe, we fold whipped cream right into the custard filling and sprinkle the top with golden toasted coconut flakes.
Provided by Sam Worley
Time 6h
Yield Makes 1 (9") pie
Number Of Ingredients 16
Steps:
- Pulse salt, sugar, and 1¼ cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining, about 10 seconds. With the motor running, add ¼ cup ice water and process until dough just holds together, about 30 seconds. Squeeze a small amount of dough between your fingers; if it's very crumbly, add more ice water, 1 Tbsp. at a time (2 Tbsp. maximum), and process to combine (do not overprocess).
- Turn out dough onto a lightly floured surface and form into a rough ball. Knead a few times, then roll into a ball. Flatten ball to a disc with smooth edges (no cracks), cover with plastic wrap, and chill at least 1 hour or up to overnight.
- Position rack in bottom of oven; preheat to 350°F. Roll out chilled dough on a lightly floured surface to a 13" round. Wrap dough loosely around floured rolling pin, then release into pie pan. Lift up edges and allow dough to slump down into dish. Trim edges to leave a 1" overhang and crimp as desired. Freeze dough at least 15 minutes or chill, covered, up to 24 hours.
- Line crust with parchment or foil and fill with baking beans or weights. Bake crust, rotating halfway through, 20 minutes. Remove weights, pierce bottom of crust all over with a fork, and continue to bake until very light brown and dry, about 10 minutes more. Let cool.
- Preheat oven to 350°F. Spread coconut flakes on a rimmed baking sheet and toast, stirring once or twice, until golden brown and fragrant, 8-10 minutes. Let cool.
- Heat 1¾ cups milk in a small saucepan until almost boiling. Add 1½ cups toasted coconut, stir, and cover. Let steep 1 hour. (Now would be a great time to roll out and bake the pie crust.)
- Strain toasted-coconut milk through a fine-mesh sieve into a large saucepan; discard solids (you should have about 1½ cups milk; add more milk if necessary). Add canned coconut milk and bring to a simmer over medium-high heat. Remove from heat.
- Pour remaining ¾ cup cold milk into a small bowl and sprinkle gelatin over. Let sit 10 minutes. Whisk egg yolks, sugar, cornstarch, and salt in a large bowl. Add gelatin mixture and whisk until smooth.
- Whisking constantly, slowly pour half of the coconut milk mixture in a thin stream into egg mixture. (A wet towel under bowl with egg mixture will help stabilize it.) Pour everything back into saucepan and heat over medium-high. Cook, whisking constantly, until mixture is thickened and starts to bubble, then continue to cook about 1 minute more so it doesn't taste starchy.
- Strain through a fine-mesh sieve into a clean large bowl. Add butter and vanilla and stir to combine. Press plastic wrap against surface of mixture and chill until cool, 2½-3 hours. (You can speed up the process by stirring from time to time or placing bowl with filling in a large bowl of ice water.)
- Using an electric mixer on medium-high speed, whip cream to medium peaks in a medium bowl. Working in 3 batches, gently fold cream into pie filling until just incorporated. Sprinkle half of the remaining toasted coconut into bottom of prepared pie shell. Carefully spoon filling over coconut, mounding it in the middle and making decorative swirls with the back of a spoon. Chill at least 2 more hours to set.
- When ready to serve, garnish pie with remaining toasted coconut. Do Ahead: Pie can be made 2 days ahead; cover and chill. Editor's note: This recipe was originally published in July 2016. For more of our favorite pie recipes, head this way →
COCONUT FLOUR PIE CRUST
This coconut flour pie crust comes out tender and crispy around the edges. The coconut sugar is optional but is delicious with a sweet filling like coconut cream pie (leave it out for a savory pie. Great for people on a gluten-free diet.
Provided by Pam Lolley
Categories Pie Crusts
Time 55m
Yield 8
Number Of Ingredients 6
Steps:
- Process flour, coconut flakes, coconut sugar, and salt in the bowl of a food processor until completely combined and coconut flakes have been finely chopped, about 30 seconds.
- Add cubed butter and eggs to flour mixture; pulse until completely combined and mixture begins to form a ball, 1 to 2 minutes. Remove dough and shape into a disk on a piece of plastic wrap. Wrap completely and chill for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Meanwhile, remove dough from refrigerator and place on a piece of parchment paper; place another piece of parchment paper on top of dough. Roll dough into an 11-inch circle; chill rolled dough for 10 minutes.
- Remove top layer of parchment paper; invert dough into a 9-inch pie plate. Remove parchment and gently shape dough to fit pie plate and flute or trim edges to top of rim. Prick bottom and sides of pie crust with a fork.
- Bake in the preheated oven until edges are browned and crust is slightly golden, 15 to 20 minutes. Remove to a wire rack and cool completely.
Nutrition Facts : Calories 164.9 calories, Carbohydrate 9.4 g, Cholesterol 69.4 mg, Fat 13 g, Fiber 5.6 g, Protein 3.6 g, SaturatedFat 8.4 g, Sodium 79.8 mg
COCONUT FLOUR PIE CRUST
Paleo, gluten free, grain free, paleo, and low carb crust for a healthy pumpkin pie or savory quiche. Recipe courtesy of www.sweetashoney.com
Provided by AmyZoe
Categories Pie
Time 30m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 66, Fat 6.8, SaturatedFat 5.5, Cholesterol 31, Sodium 254.3, Carbohydrate 0.6, Fiber 0.2, Sugar 0.1, Protein 1.1
More about "coconut flour pie crust recipes"
COCONUT FLOUR PIE CRUST RECIPE - GLUTEN FREE, LOW CARB
From leelalicious.com
4.5/5 (10)Calories 92 per servingCategory Dessert
- Add 3/4 cup coconut flour, 2 eggs (or flax egg), 6 tablespoons butter, and 1/4 teaspoon salt to the bowl of a food processor. Close the lid and pulse until the ingredients combine to form a ball.
- Pat the dough ball into a flat disc and transfer it to the fridge. Leave it these for about 20 mins or freeze for 5 mins.
- Place the chilled disc between 2 sheets of parchment paper and roll out evenly to about 11 inches in diameter.
COCONUT FLOUR PIE CRUST RECIPE - THE COCONUT MAMA
From thecoconutmama.com
4.3/5 (32)Total Time 20 minsCategory DessertCalories 195 per serving
COCONUT FLOUR PIE CRUST RECIPE - LOW CARB & GLUTEN-FREE
From wholesomeyum.com
4.8/5 (26)Calories 111 per servingCategory Dessert
- 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.
- Press the coconut flour pie crust dough into the pie pan. Poke holes in the bottom with a fork or toothpick.
10 BEST COCONUT FLOUR PIE CRUST RECIPES | YUMMLY
From yummly.com
COCONUT FLOUR PIE CRUST {SHORTBREAD PALEO PIE CRUST}
From sweetashoney.co
COCONUT FLOUR PIE CRUST (KETO, GLUTEN-FREE) - LOW CARB …
From lowcarbyum.com
COCONUT FLOUR LOW CARB PIE CRUST - THE SUGAR FREE …
From thesugarfreediva.com
COCONUT FLOUR PIE CRUST RECIPE | FRUGAL FARM WIFE
From frugalfarmwife.com
KETO COCONUT FLOUR PIE CRUST - BAKE IT KETO
From bakeitketo.com
COCONUT FLOUR ALMOND FLOUR PIE CRUST {KETO, VEGAN} | POWER HUNGRY
From powerhungry.com
LOW CARB PIE CRUST WITH ALMOND AND COCONUT FLOUR - WHOLE LOTTA …
From wholelottayum.com
LOW CARB COCONUT FLOUR PIE CRUST RECIPE (KETO & GLUTEN-FREE)
From icantbelieveitslowcarb.com
EASY KETO PIE CRUST (NUT FREE) - SUGAR-FREE MOM
From sugarfreemom.com
10 BEST COCONUT FLOUR PIE CRUST RECIPES | YUMMLY
From yummly.co.uk
COCONUT FLOUR PIE CRUST (EGG FREE) - A SAUCY KITCHEN
From asaucykitchen.com
NO-BAKE VEGAN CHOCOLATE PIE (MADE WITH TOFU) - RUNNING ON REAL …
From runningonrealfood.com
10 BEST COCONUT FLOUR PIE CRUST RECIPES | YUMMLY
From yummly.com
CHOCOLATE ORANGE BROWNIE PIE - COOKING CIRCLE
From cookingcircle.com
COCONUT FLOUR PIE CRUST (LOW-CARB) – DITCH THE CARBS
From ditchthecarbs.com
You'll also love