LOW CARB KETO PIE CRUST SMACKDOWN: LCHF ALMOND vs COCONUT FLOUR?
If you do a Google search for keto pie crusts, you'll find LOTS of recipes pretty much just like the two you'll see here. I compare almond-flour pie crust to coconut-flour here in a blind bake off to demonstrate how easy it is to make low carb pie crusts with wholesome ingredients you probably have around the house already. Stay tuned, because I'll be using these crusts in subsequent videos. As you already know if you've been following this channel, this is the food we really eat at my house. I never make anything just for YouTube. I hope you'll give this a try and that you'll also COMMENT, LIKE, SHARE AND SUBSCRIBE!
How to Make Coconut Cream Pie
A sweet and simple homemade Coconut Cream Pie Recipe!
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My recipe offers a few variations on the traditional one you might be familiar with: we're using a Macadamia nut-infused crust and coconut milk in the cream filling! I think you're going to love this one!
Homemade Whipped Cream Recipe:
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Ingredients
CRUST¹
1/3 cup roasted salted macadamia nuts (50g)
1 ½ cups graham cracker crumbs 170g
2 Tablespoons light or dark brown sugar firmly packed
½ cup salted butter melted (113g)
FILLING
1 ½ cups sweetened shredded coconut
3/4 cup sugar 150g
4 Tablespoons cornstarch
1/2 teaspoon salt
5 egg yolks
1 cup coconut milk shake well before pouring (236ml)
1 cup heavy cream 236ml
1 cup whole milk 236ml
3 Tablespoons butter softened and cut into 3 pieces
1 teaspoon vanilla extract
1/2 teaspoon coconut extract optional, if not using substitute for an additional ½ teaspoon vanilla extract
Whipped cream² ½ batch will be sufficient, unless you like a lot of whipped cream
Instructions
00:00 Introduction
CRUST
00:45 Preheat oven to 350F (175C)
01:00 Place macadamia nuts in a food processor and pulse until finely chopped (or finely chop them with a large knife).
01:15 Add to a large bowl with graham cracker crumbs and brown sugar and stir to combine.
01:25 Add melted butter and stir until all crumbs are moistened. Pour into 9 ½” pie plate and firmly pack into the bottom and up the sides of the dish (I like to use the bottom of a clean measuring cup to help evenly and firmly pack the crust).
01:52 Transfer to 350F (175C) oven and bake for 10-15 minutes. Allow to cool completely.
Reduce oven temperature to 325F/165C. Evenly spread coconut over a cookie sheet and transfer to 325F (165C) oven. Cook for 5 minutes, remove from oven and use a spatula to stir well. Return to oven and cook for another 5 minutes. Repeat until all coconut is toasted a light golden brown. Once toasted, set coconut aside and allow to cool. Meanwhile, prepare your filling.
02:07 In a medium-sized heavy-bottomed saucepan, whisk together sugar, cornstarch, and salt.
02:22 Add eggs, coconut milk, heavy cream, and whole milk. Whisk well. Turn heat to medium heat and whisk frequently until mixture thickens and begins to bubble.
02:58 Once mixture begins to bubble, whisk continuously for 45 seconds, it should achieve a pudding-like consistency at this point and coat the back of a spoon.
03:05 Remove from heat and add butter, 1 piece at a time, whisking until combined after each addition. Stir in vanilla extract and coconut extract (if using) and stir in 1 cup of your toasted coconut (reserve remaining 1/2 cup for topping).
03:41 Pour into prepared pie crust and place a piece of plastic wrap directly against the surface of the pie, to prevent a skin from forming.
03:58 Allow to cool to room temperature, then transfer pie (still covered) to refrigerator to chill 2-3 hours or overnight before topping with whipped cream and serving.
ASSEMBLY
04:15 When ready to serve, pipe³ or dollop whipped cream evenly over the top of your coconut cream pie.
04:37 Sprinkle with reserved toasted coconut. Slice, serve, and enjoy!
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Beth's Coconut Cream Pie Recipe
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WATCH MORE PIE RECIPES!
Chocolate Cream Pie Recipe
Foolproof Apple Pie Recipe
Cherry Pie Recipe
Lemon Meringue Tart Recipe
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BETH’S COCONUT CREAM PIE RECIPE
Serves 8
*Print Recipe on Blog*
INGREDIENTS:
Crust:
9 graham crackers (1 ½ cup/225g) or digestive biscuits
½ cup (75g) raw macadamia nuts
1 tbsp (13g) sugar
½ cup (50g) sweetened coconut
pinch of salt
5 tbsp (75ml) melted butter
Coconut Filling:
1 cup (240ml) of milk
1 cup (240ml) of full-fat coconut milk (not lite coconut milk)
1 vanilla bean, scraped of its seeds
¼ cup (50g) of sugar
4 egg yolks
Pinch of salt
1/3 cup (40g) cornstarch
2 tbsp (30g) butter
Whipped Cream:
2 cups (475ml) heavy cream
2 tbsp (13g) powdered sugar
1 tsp (5ml) vanilla extract
To Garnish:
¼ cup (25g) unsweetened coconut flakes
METHOD:
Preheat oven to 375F (109C).
Lightly grease a metal pie tin with baking spray. Then distribute with a pastry brush. Set aside.
In a food processor combine graham crackers, macadamia nuts, sugar, sweetened coconut, pulse until a fine crumb forms. Add butter and pulse until a wet crumb forms.
Pour out crumbs into pie plate. Shake pan to level crumbs. Take a ½ cup measuring cup or coffee mug and begin to push the crumbs up against the side of the tin, to form a crust. Work all the way around the pie tin until a crust forms all the way around the perimeter. Then pat down the center to form a flat bottom.
Place the pie tin on a baking sheet and bake for 10 mins until the crumbs are golden brown. Set aside to cool.
To create the coconut cream, place the milk and coconut milk in a medium sauce pot. Add the vanilla bean seeds and throw in the pod as well. Add the sugar. Whisk to combine. Simmer until the sugar is dissolved and vanilla seeds rise to the top. Remove the vanilla pod. Allow the milk mixture to cool slightly.
In a large bowl, combine egg yolks, pinch of salt and cornstarch. Whisk until a paste forms. Slowly add the milk mixture, tempering the eggs with just a small amount, whisk to combine, and then slowly add the rest of the mixture, whisking until combined.
Strain mixture through a fine mesh sieve, into a cleaned-out sauce pan. Cook on medium flame, whisking all the while, until a thick pastry cream forms. Whisk in butter.
Immediately pour pastry cream into cooled pie crust. Allow to cool completely.
Meanwhile make the whipped cream. In the bowl of an electric mixer combine heavy cream, powdered sugar and vanilla extract. Whip until stiff peaks form. Transfer cream to a pastry bag fitted with a large star tip.
Once pie filling is cool to the touch (you can pop it in the fridge to speed up the cooling process if needed)
One the pastry cream is completely cooled, pipe large swirls of whipped cream mounds around the perimeter of the pie and then 3 swirls in the center. Refrigerate overnight for the custard and cream to set (otherwise it will be difficult to slice).
Just before serving, sprinkle ¼ cup of unsweetened coconut flakes on a baking sheet. Bake in a 400F oven for just 5 minutes or until golden brown. Allow to cool, and then sprinkle the golden flakes all over the top of the pie and serve!
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!
How to make healthy all natural pie crust with coconut oil
Here is the recipe for easy printing.
I also have a Udemy course on Baking with Natural Yeast (Or sour dough starter) Here is a link to that
Key Lime Pie
This quick and easy key lime pie has a creamy filling with lots of zest and zing, a delicious cookie crust and of course lots of whipped cream! It's a perfect make ahead pie and nearly foolproof! If you don't have key limes you can totally use regular limes.
Recipe:
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Theresa's Coconut Cream Pie
Welcome to Theresa's Kitchen! In this episode Theresa (99 1/2 years old) and son John make Coconut Cream Pie from scratch using the oven briefly (for the homemade graham cracker crust and toasting the coconut), but mostly the microwave oven (for the custard filling). We hope you enjoy the video!