GLUTEN FREE COCONUT CREAM PIE RECIPE RECIPES

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SUGAR-FREE LEMON CREAM PIE {KETO, LOW CARB, GLUTEN FREE}



Sugar-Free Lemon Cream Pie {Keto, Low Carb, Gluten Free} image

Provided by Brenda Bennett | Sugar-Free Mom

Categories     Dessert

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 12

Number Of Ingredients 13

1 pre-baked coconut flour pie crust
4 eggs
1/2 cup Swerve sweetener (or 1 cup sugar substitute)
1/2 cup sour cream
1/4 tsp salt
3/4 cup fresh lemon juice
1 tsp lemon liquid stevia (eliminate if not using Swerve)
Topping
1 tsp unflavored gelatin
2 tbsp water
1 1/2 cups heavy whipping cream
1 tsp vanilla liquid stevia
Optional: lemon zest over the top

Steps:

  • Preheat oven to 350 degrees F.
  • In bowl whisk together eggs, Swerve, sour cream and salt.
  • Slowly whisk in lemon juice and lemon stevia.
  • Pour filling into pre-baked pie crust.
  • Place pie onto a baking sheet and cover around the crust with aluminum foil.
  • Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
  • Cool pie completely before adding topping.
  • To make topping, place the water into a small saucepan and sprinkle over the gelatin.
  • Heat on low stirring constantly until gelatin is dissolved. Set aside.
  • Pour heavy cream into a stand mixer with vanilla stevia.
  • Whip until peaks form.
  • Slowly pour in the gelatin mixture.
  • Spread this over the cooled lemon pie.
  • Refrigerate 1 hour and up to a day, loosely covered.
  • Top with lemon zest if desired when serving.

Nutrition Facts : ServingSize 1 piece, Calories 271 kcal, CarbohydrateContent 8.9 g, ProteinContent 5.4 g, FatContent 23.8 g, SaturatedFatContent 13.5 g, CholesterolContent 164 mg, SodiumContent 213 mg, FiberContent 4.1 g, SugarContent 1.3 g

GLUTEN-FREE PECAN PIE RECIPE | SILVANA NARDONE | FOOD NETWORK



Gluten-Free Pecan Pie Recipe | Silvana Nardone | Food Network image

This pecan pie is all the proof you need to determine that gluten-free can result in better-than-regular baked goods. The recipe delivers that classic, flaky piecrust you've come to expect and swaps in maple syrup and coconut sugar for refined sugars, like corn syrup and white sugar.

Provided by Silvana Nardone

Categories     dessert

Total Time 1 hours 40 minutes

Prep Time 20 minutes

Cook Time 35 minutes

Yield 12 servings

Number Of Ingredients 15

2 3/4 cups pecan halves, coarsely chopped
1 cup Gluten-Free Flour Blend, recipe follows, plus more for dusting
1 teaspoon baking powder
1 teaspoon salt
3/4 cup plus 1 tablespoon unsalted butter or non-hydrogenated shortening, 1/2 cup cut into small pieces and chilled
1/4 cup ice water
1/2 cup coconut sugar
1/2 cup maple syrup
2 teaspoons pure vanilla extract
2 large eggs, at room temperature
3 cups (435 grams) white rice flour
1 1/2 cups (187 grams) tapioca flour
3/4 cup (123 grams) potato starch
1 tablespoon (8 grams) xanthan gum
1 1/2 teaspoons (5 grams) salt

Steps:

  • In a food processor, pulse together 1/4 cup of the pecans, the flour, baking powder and 1/2 teaspoon of the salt. Add the 1/2 cup chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse to combine. Wrap the dough in plastic wrap and flatten into a disk. Freeze until firm, about 15 minutes. 
  • On a lightly floured work surface, roll out the dough into a 12-inch round. Transfer to a 9-inch pie plate and cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes. 
  • Preheat the oven to 400 degrees F. 
  • Line the shell with foil and pie weights or dried beans and bake for 15 minutes. Remove the foil and pie weights, reduce the heat to 375 degrees F and bake for another 12 minutes. 
  • Meanwhile, in a heavy-bottomed medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the coconut sugar, maple syrup and vanilla over medium heat until melted and smooth. Cool the mixture slightly, about 5 minutes. In a medium bowl, whisk the eggs. Whisking constantly, add the sugar mixture into the beaten eggs. Stir in the remaining 2 1/2 cups pecans. Pour the filling into the crust and bake until set, about 25 minutes. 
  • Cool the pie completely before slicing.
  • In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt. 

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GLUTEN-FREE PECAN PIE RECIPE | SILVANA NARDONE | FOOD NETWORK
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