Coco-Cocoa Cream Pie

This recipe uses coconut flour for the crust and glucomannan powder for the filling.  Yum!

Coco-Cocoa Cream Pie

Coco Crust

1/2 cup salted butter, melted
2 eggs
1 teaspoon Fiberfit Liquid (or another sweetener = 8 teaspoons sugar, count extra carbs if over 0; can omit for a savory pie)
1/4 teaspoon salt

Beat together with a fork, then add:

1 cup sifted coconut flour

Stir with a spoon until dough holds together.  Gather into a ball, then pat into a 9″ greased or oil-sprayed glass pie pan (not deep dish).  Prick bottom with a fork several times.

I pinch the sides with my thumbs and fingers to form little “mountains” around the top edge, then pat them down a little so I don’t get forest fires on my mountain tops before the center is done.)

Bake @ 400 for 9 minutes or until mountains are lightly browned.  Cool completely.  There are about 9 net carbs in the entire crust.

Cocoa Cream Filling

2 1/2 cups cold water
1 cup heavy cream
2 teaspoons vanilla extract
3 tablespoons salted butter, melted
3 tablespoons Fiberfit Liquid (or other sweetener = 1  1/2 cups sugar; count extra carbs if over 0)
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt

Using whisk on stand mixer at level 4 (on a Kitchen Aid), whisk until frothy and well-blended.  Gradually whisk in:

1/8 cup (2 tablespoons) glucomannan powder

Stop machine to scrape down bowl a few times.  When all powder is well-incorporated, spread filling into cooled pie shell and smooth the top.  Chill for 4 hours.

The entire filling recipe has about 24 net carbs, bringing the total for entire pie to about 33 carbs.  Divided into 8 generous slices, that’s only about 4 carbs per slice.

If you don’t have a stand mixer, you can use a hand mixer with beaters at a slow speed.

When I sprinkle the powder in (while the mixer is running), I set the handle of the little measuring cup on the edge of the bowl and lightly tap the cup part against the inside edge of the bowl to release the powder just a sprinkle at a time.

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