I went on a trip and had the most awesome coconut pie. Unfortunately there were no low carb versions of this pie that I could find so I had to get a little creative and make my own recipe. I have made this several times and it’s a big hit. It’s about 30 carbs per slice.
Most of the ingredients for this recipe can be found on my amazon list here.
Combine 3 eggs beaten and room temp , with the butter melted, make sure the butter is not too hot .. it will cook the eggs! 🙂 and if the eggs are too cold it will make the butter lumpy. add Truvia and coconut flour, shake the coconut oil well and add it to the mixture.
I like to chop my coconut a little more in the food processor before adding it. It makes the shreds smaller. Pour it in a shallow 9″ pie shell. (crust recipe below). Remember the butter will get very dark quickly You may want to cover the crust with some aluminum foil or use a pie shield.
Bake at 350 for 45 mins. It’s done when you can insert a toothpick 2 inches from the side and it comes out clean. Also a nice brown color on top.
Coconut pie crust
3/4 stick butter (you may be able to use coconut oil in place of the butter, but I have not tried that yet)
3/4 cup fine or culinary almond flour and coconut flour mixture (approx 50% of each)
Tablespoon or two of water as needed
In a food processor pulse the butter and coconut flour until. It starts to mix well. Add one tablespoon of water and pulse you are looking for it to start to make pea sized balls. Add more water one tbsp at a time to good texture. Then mash into a large ball. Smash flat and roll out between two pieces of Saran Wrap or waxed paper.
Works great in almost any pie. Remember the butter will get very dark quickly You may want to cover the crust with some aluminum foil or use a pie shield.
This is lower carb than a piece of Coconut Custard Pie, but keep in mind its still about 30 carbs for a slice!