Low Carb and Coconut Cream

A Low Carb and Gluten Free Coconut Cream Pie that will satisfy your sweet tooth without all the carbs.The crust for this pie was super flavorful thanks to the Tresomega Coconut Oil I used instead of the standard melted butter.

So with some available low carb ingredients,  suggestion from my sweet Momma, and some not so perfect pies,  i am ultimately excited to proportion my model of a Coconut Cream Pie! My recipe has a scrumptious creamy filling cooked at the stove just as mother does. This recipe additionally uses a meringue that always makes the pie appearance so quite.

INGREDIENTS

• Coconut Cream Filling
• 2 (15oz) cans of no sugar added coconut milk
• 1/3 cup of heavy cream
• 1/3 cup + 2 Tbsps of Pyure or Truvia Sweetener
• 4 lg. eggs, seperated
• 2 tsp of vanilla
• 2 tsp of Knox Gelatin
• 1/4 tsp of Xanthum Gum
• 1 cup of unsweetened, shredded coconut
• 1/4 tsp coconut extract (optional)

Crust

• 1 1/2 cups of THM Baking Blend*
• 1/4 cup of Pyure or Truvia
• 1/2 cup melted Tresomega Nutrition Virgin Coconut Oil
• Note: If you do not have baking blend you can use almond flour.

Meringue

• 4 egg whites at room tempature
• 2 Tbsp of Pyure or Truvia Sweetener
• 1/2 tsp cream of tarter

INSTRUCTIONS

1. To put together the coconut filling first separate your eggs, putting the egg whites aside for the meringue topping.
2. next upload the coconut milk, heavy cream, sweetener, egg yolks, and vanilla to a medium sauce pan over medium heat.
3. convey the milk mixture to a sluggish simmer, whisking very often being cautious not to permit it boil to tough.
4. while the aggregate is at a sluggish simmer sprinkle the gelatin into milk aggregate at the same time as whisking continuously.
5. as soon as the gelatin is all mixed in follow the same step to combine in the Xanthum Gum. consider to whisk while including both the gelatin and Xanthum to keep away from massive clumps.
6. next, upload in the shredded coconut and preserve whisking and cooking the filling for five mins until it begins to thicken. it'll now not be extraordinarily thick because it will need to sit back to completely set up.
7. dispose of from the range, if desired upload the optionally available coconut extract into the combination and stir nicely.
8. Then add the mixture to a medium bowl to cool barely earlier than setting the mixture into the refrigerator to set up.
9. The placing system for the filling will take several hours to permit the gelatin to do its magic.
10. For the crust add the baking blend and sweetener to a bowl and combine.
11. add within the melted coconut oil and blend it all together until included. Tip: for greater coconut flavor use the oil that has the coconut flavor or unrefined.
12. whilst your crust combination is prepared upload it to a deep dish pie plate and press it calmly around the lowest and up the perimeters.
13. Bake the prepared crust at 350 degrees for 15 minutes. Watch the crust carefully so it would not burn. The crust must be nicely brown however not burnt.
14. whilst your filling has set completely it will be set it will likely be thick and creamy. You have to be able to scoop the filling up on a spoon and it snigger but no longer run off the spoon. LIke a surely thick pudding.
15. add your filling on your cooled pie crust and unfold it out lightly.
16. To make the meringue upload the egg whites left from the yolks to a blending bowl and add within the sweeteners and cream of tarter.
17. mix on medium to high till your whites reach a stiff top. Do not over beat.
18. add the meringue to the top of your pie and unfold it flippantly over the pinnacle of the pie being sure to overlaying the filling. optional: Sprinkle with a bit coconut flakes.
19. Bake the pie in a preheated 350 diploma oven simply till your meringue cooked and a pleasant mild golden brown.
20. Refrigerate your pie until chilled and serve.
21. **word: i have had some say that their crust seems a little to moist whilst including in the coconut oil. I may be remaking this pie soon to look if i will decide why that happens to some and now not to all people. in the mean time I suggest beginning with 1/three cup and if the crust remains a touch dry and now not protecting collectively add a little extra of the oil.

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