Tuesday, January 21, 2014

Coconut Cream Pie – Low Carb

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Source: All Day I Dream About Food


Coconut Cream Pie – Low Carb and Gluten-Free

Creamy coconut custard in a flaky gluten-free almond flour pastry crust. All topped off with coconut whipped cream. A wonderful low carb dessert for any occasion.

Ingredients

Crust:
1 cup almond flour (Honeville)
1/4 cup Gluten-Free All Purpose Flour (I used Bob’s Red Mill)
2 tbsp Swerve Sweetener or granulated erythritol
1 tsp guar or xanthan gum
1/4 tsp salt
1/4 cup butter, well-chilled and cut into small chunks
2 - 4 tbsp ice water

Filling:
2 cups cream
2 eggs
1 egg yolk
1/3 cup Swerve Sweetener or other erythritol
2 tbsp butter
1 tsp coconut extract
1/2 tsp vanilla
1/4 tsp Stevia Extract
1/4 tsp xanthan gum
1 cup shredded, unsweetened coconut

Topping:
1 can coconut milk, chilled overnight
3 tbsp powdered Swerve Sweetener or other powdered erythritol
1/2 cup shredded or flaked unsweetened coconut, lightly toasted

Instructions

Crust:
Combine almond flour, all purpose, erythritol, guar gum and salt in the bowl of a food processor. Pulse to combine. Sprinkle butter over and pulse until mixture resembles coarse crumbs. With processor running on low, add ice water 1 tbsp at a time until dough begins to clump together. Cover work surface with a large sheet of parchment paper and sprinkle with almond flour. Turn out dough and form into a disk. Sprinkle with additional almond flour and top with another piece of parchment, then carefully roll out in all directions to form a 11 inch circle. Place on a baking sheet and freeze 10 minutes. Remove rolled crust from freezer and remove top layer of parchment. Place a 9-inch pie pan upside down on crust and then carefully flip both over so crust is lying in the pie pan. Remove parchment. You may get some cracking and some tears. Let crust warm up a bit and then use overhanging bits from the edges to patch up any tears or cracks. Crimp edges of crust after it warms up and prick bottom several times with a fork. Freeze shaped pie crust for 1 hour. Preheat oven to 350F Remove crust from freezer and place a large piece of foil inside the crust and fill with pie weights or dried beans (I use dried black-eyed peas and I use them over and over again for pies. Much cheaper than pie weights!). Bake 18 minutes, the remove foil and pie weights and bake 5 more minutes. Let cool.

Filling:
Bring cream to just a simmer in a medium saucepan over medium heat. In a medium bowl, whisk eggs, egg yolk and erythritol. Slowly stir in about 2/3 cup of hot cream, whisking continuously, to temper. Then slowly whisk tempered egg mixture back into cream. Cook another 4 to 5 minutes, whisking continuously, until mixture begins to thicken. Remove from heat and whisk in butter, coconut extract, vanilla extract, and stevia. Sprinkle surface with xanthan gum and whisk briskly to combine. Stir in shredded coconut. Let mixture cool 20 to 30 minutes, then spread in baked pie crust. Chill in fridge at least 2 to 3 hours.

Topping:
Chill a mixing bowl and beaters in freezer for 5 minutes. Remove can of coconut milk from refrigerator and turn upside down to open. Pour off all of the coconut water, then scoop out the thick coconut cream that has collected at the bottom and add to chilled mixing bowl. Add powdered erythritol and beat until thick and creamy, about 4 minutes. Spread over chilled filling and sprinkle with toasted coconut. Let set at least 30 minutes before serving.

NOTES: Serves 12. Each serving has 9 g of carbs and 3 g of fiber. Total NET CARBS = 6 g. Other Nutritional Facts: 383 Calories; 38g Fat (85.9% calories from fat); 6g Protein; 9g Carbohydrate; 3g Dietary Fiber