Coconut Custard pie is delicious dessert with a creamy custard filling chock full of coconut shreds. This delightful pie pairs perfectly with whipped cream or vanilla ice cream.
Coconut is the fruit of the coconut palm. From the coconut we get water, milk, oil, and shredded meat. Coconuts are high in fiber, low in carbs, and are full of healthy fats. Coconuts are grown in over 200 countries of the world.
Pies are a great dessert to serve family and guests. Years ago pies were a staple at almost every meal. Great-grandma wold make 12 or more pies that would hopefully serve as dessert for her family for the week. A pie safe sat in the corner of almost every kitchen years. This piece of furniture with panels of tin with punched holes kept the pies safe from insects and rodents.
Mixing the pie crust:
In a mixer bowl combine the THM Baking Mix, oat flour, fine unsweetened coconut,baking powder, Xanthan gum, and butter until crumbly. Add the egg white. Mix until you have a soft ball.
Roll the dough between plastic wrap.
Carefully flip it into the pie pan. Crimp the edges if desired.
Making the pie filling:
In a blender jar, blend together THM Gentle Sweet, coconut flour, eggs, butter, coconut milk, and vanilla. Blend well. Add coconut flakes and pulse a few times to combine. Pour into pie crust.
Bake at 30 minutes or until set. Garnish as desired with whipped cream and toasted coconut.
Coconut Cream Pe, THM S, Keto, GF, Df
- Pie Crust:
- 1/2 cup THM Baking Mix
- 1/3 cup oat flour, not fiber
- 1/2 cup fine unsweetened coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon Xanthan gum
- 1/4 cup butter or lard
- 1 large egg white
- Pie filling Ingredients:
- 1/2 cup  THM Gentle Sweet
- 1 1/2 tablespoons coconut flour
- 4 large eggs
- 1/4 cup butter, softened
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 1/4 cups fine unsweetened coconut
- Mixing the pie crust: In a mixer bowl combine the THM Baking Mix, oat flour, fine unsweetened coconut, baking powder, Xanthan gum, and butter until crumbly. Add the egg white. Mix until you have a soft ball. Roll the dough between plastic wrap. Carefully flip it into the pie pan. Crimp the edges if desired.
- Making the pie filling: Preheat oven to 350 degrees F. In a blender jar, blend together THM Gentle Sweet, coconut flour, eggs, butter, coconut milk, and vanilla extract. Blend well. Add coconut flakes and pulse a few times to combine. Pour into pie crust. Bake at 30 minutes or until set. Cool. Garnish as desired. Serves 8.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
This blog post has affiliate links. When you purchase through these links I receive a few pennies but your price doesn’t change. This helps keep this blog updated with new recipes and support us as we serve in a new outreach of our Mennonite Church. I to thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.
I love my Kitchen Aid Mixer. It works wonderful to make this cheesecake.
The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.
THM Gentle Sweet
Cocont Custard Pie, THM S, Keto, SF
Ingredients
- Pie Crust:
- 1/2 cup THM Baking Mix
- 1/3 cup oat flour not fiber
- 1/2 cup fine unsweetened coconut
- 1/2 teaspoon baking powder
- 1/4 teaspoon Xanthan gum
- 1/4 cup butter or lard
- 1 large egg white
- Pie filling Ingredients:
- 1/2 cup THM Gentle Sweet
- 1 1/2 tablespoons coconut flour
- 4 large eggs
- 1/4 cup butter softened
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 1/4 cups fine unsweetene
Instructions
-
Mixing the pie crust: In a mixer bowl combine the THM Baking Mix, oat flour, fine unsweetened coconut, baking powder, Xanthan gum, and butter until crumbly. Add the egg white. Mix until you have a soft ball. Roll the dough between plastic wrap. Carefully flip it into the pie pan. Crimp the edges if desired.
-
Making the pie filling: Preheat oven to 350 degrees F. In a blender jar, blend together THM Gentle Sweet, coconut flour, eggs, butter, coconut milk, and vanilla extract. Blend well. Add coconut flakes and pulse a few times to combine. Pour into pie crust. Bake at 30 minutes or until set. Cool. Garnish as desired. Serves 8.
You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.
