COCONUT CREAM PIE CARBS RECIPES

Steps:

• To prepare the coconut filling first separate your eggs, setting the egg whites aside for the meringue topping.
• Next add the coconut milk, heavy cream, sweetener, egg yolks, and vanilla to a medium saucepan over medium heat. Bring the milk mixture to a slow simmer, whisking very often being careful not to let it boil too hard.
• When the mixture is at a slow simmer sprinkle the gelatin into the milk mixture while whisking continuously.
• Once the gelatin is all mixed in follow the same step to mix in the Xanthum Gum. Remember to whisk while adding both the gelatin and Xanthum to avoid large clumps.
• Next, add in the shredded coconut and continue whisking and cooking the filling for 5 minutes until it starts to thicken. It will not be extremely thick as it will need to chill to completely set up.
• Remove from the stove, if desired add the optional coconut extract into the mixture and stir well.
• Then add the mixture to a medium bowl to cool slightly before placing the mixture into the fridge to set up for several hours.
• To prepare the crust to add the dry ingredients to a bowl and slowly add the butter or coconut oil. Mix well until the crust is moist and will stay together when pinched between your fingers. If using just almond flour start with just 1/4 cup of butter or coconut oil as it is less absorbent than the baking blend.
• Press the crust mixture into a deep-dish pie plate and press it evenly around the bottom and up the sides.
• Bake the prepared crust at 350 degrees Fahrenheit for 10-12 minutes. Watch the crust carefully so it doesn't burn. The crust should be golden brown. Don't overcook as the crust will become harder if over-baked.
• Prepare the meringue as the crust cools by adding the egg whites into a mixing bowl along with the cream of tartar and beat on high until the egg whites start to get foamy. At this point as the egg whites are whipping up slowly sprinkle the sweetener into the egg whites.
• Continue to whip the egg whites until they form stiff peaks.
• Once the crust cools add the thickened coconut custard and then top it with the fluffy meringue. For an added touch sprinkle about a tablespoon more of coconut over the top of the meringue, but that is optional.
• Bake the pie in a preheated 350-degree Fahrenheit oven just until your meringue cooked through and a nice light golden brown.
• Refrigerate your pie until chilled and serve.

Steps:

• In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
• Place a strainer over a clean mixing bowl; set aside.
• Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
• Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.