I Used the Same Crust I Used for My Lemon Cream Pie, But I Added Desiccated Coconut and Extra Sweetener - Chris Redshaw

Started keto way of eating 1 September 2019

100 to 120g of VKF (I used 120g in my original recipe but adjusted to 100 due to adding desiccated coconut, but in the end, added about another 10 to 20g or so)

20g desiccated coconut (this is optional... you can just use 120g VKF)

½ tsp xanthan gum

2 tbsp sweetener (I used my sweetener, which is powdered)

1 tsp salt

1 ¼ sticks of butter (10 tbsp) cut in slices and kept cold

1 tsp apple cider vinegar

About 6 tbsp ice cold water (have extra available... I put ¾ water in a cup with ice cubes when I start)

For best results, you need a food processor. Add 1 cup of the flour, coconut, sweetener, salt and xanthan gum (pulse a couple times to mix). Add the cold butter slices. Pulse until its crumbly, and there is no dry flour. Add the rest of the flour and turn on for about 30-60 seconds. It will go from looking like it wants to form a ball, to being broken up. You want it broken up, not in a ball. Transfer to a bowl. I usually put water and ice in a cup prior to starting the dough. Start adding 1T of water at a time, stirring with a spatula, add ACV... your goal is a dough ball. Temp and humidity will play a role. I use about 6 tbsp water and it forms a nice ball...it's a rather soft dough. If it's too wet, add a bit more flour. This forms a rather soft, very slightly tacky dough. Form into a round disc, wrap in plastic wrap and put in refrigerator for 1-2 hours. For best results, you need a food processor. Add 1 cup of the flour, coconut, sweetener, salt and xanthan gum (pulse a couple times to mix). Add the cold butter slices. Pulse until its crumbly, and there is no dry flour. Add the rest of the flour and turn on for about 30 to 60 seconds. It will go from looking like it wants to form a ball, to being broken up. You want it broken up, not in a ball. Transfer to a bowl. I usually put water and ice in a cup prior to starting the dough. Start adding 1T of water at a time, stirring with a spatula, add ACV... your goal is a dough ball. Temp and humidity will play a role. I use about 6 tbsp water and it forms a nice ball...it's a rather soft dough. If it's too wet, add a bit more flour. This forms a rather soft, very slightly tacky dough. Form into a round disc, wrap in plastic wrap and put in refrigerator for 1 to 2 hours.

Take dough out and place on parchment or plastic wrap (plastic wrap is easier to transfer to pie plate). Roll out to about 1/8". Place onto pie plate. I usually get the bottom and sides in and then put in the fridge for 30 mins, to firm the butter and make it easier to work with. Cut off excess and leave about 1/2" overhang. Form your edges how you prefer. Once your dough is ready, put it in the refrigerator for another 30-60 mins (I do the dough the day before I'm baking and keep it in the fridge overnight). As you can see, my crust isn't as pretty because I was inpatient and didn't give it enough fridge time. Every time you handle it, the butter starts melting...so even 15 mins in the fridge helps to firm the butter back up. Take dough out and place on parchment or plastic wrap (plastic wrap is easier to transfer to pie plate). Roll out to about ⅛". Place onto pie plate. I usually get the bottom and sides in and then put in the fridge for 30 mins, to firm the butter and make it easier to work with. Cut off excess and leave about ½" overhang. Form your edges how you prefer. Once your dough is ready, put it in the refrigerator for another 30 to 60 mins (I do the dough the day before I'm baking and keep it in the fridge overnight). As you can see, my crust isn't as pretty because I was inpatient and didn't give it enough fridge time. Every time you handle it, the butter starts melting...so even 15 mins in the fridge helps to firm the butter back up.

If you have had trouble with your dough shrinking or sliding, here is a trick I learned (also from Serious Eats). It's more time consuming, but results in a perfect crust. Using aluminum foil, place it over the pie plate and onto the dough...don't press it into the dough, but form it on the sides, bottom and crust, letting some hang over the sides... weights don't usually help with the sliding problem...beans will do, but you need to fill the pie plate. This is the only reason I keep sugar in my house...and you can use it over and over again. Fill the pie plate (on top of the foil) with sugar. If you are doing a filled pie, you want to fully bake...I baked about 45 mins at 325. Because it is covered with foil, it will be a bit pale (unless you use allulose as a sweetener), so I remove the sugar and foil, then let it bake another 15 minutes, or until your desired color. For this pie, allow the crust to cool. If you have had trouble with your dough shrinking or sliding, here is a trick I learned (also from Serious Eats). It's more time consuming, but results in a perfect crust. Using aluminum foil, place it over the pie plate and onto the dough...don't press it into the dough, but form it on the sides, bottom and crust, letting some hang over the sides... weights don't usually help with the sliding problem...beans will do, but you need to fill the pie plate. This is the only reason I keep sugar in my house...and you can use it over and over again. Fill the pie plate (on top of the foil) with sugar. If you are doing a filled pie, you want to fully bake...I baked about 45 mins at 325. Because it is covered with foil, it will be a bit pale (unless you use allulose as a sweetener), so I remove the sugar and foil, then let it bake another 15 minutes, or until your desired color. For this pie, allow the crust to cool.

subheading: For the pie filling:

1 cup coconut cream (from the can, I use Thai Kitchen. Full fat canned coconut milk SHOULD work for this, but the cream is almost 100% cream, you may not get the yield from coconut milk, but i have had some full fat ones in the past that had a lot of solid. Shake the can at room temp, if its totally liquid...it's not going to work...if it sounds thick, that should work. I shake the can and then I keep a few cans in the fridge at all times. It's easier to get the solid cream out this way) 1 cup coconut cream (from the can, I use Thai Kitchen. Full fat canned coconut milk SHOULD work for this, but the cream is almost 100% cream, you may not get the yield from coconut milk, but i have had some full fat ones in the past that had a lot of solid. Shake the can at room temp, if its totally liquid...it's not going to work...if it sounds thick, that should work. I shake the can and then I keep a few cans in the fridge at all times. It's easier to get the solid cream out this way)

1 cup heavy cream

For sweetener, I used ¼ cup allulose and ¼ cup of my sweetener blend. Using all Allulose can keep this from firming up all the way. I don't like it overly sweet, so taste as you go and add a little more sweetener if needed

3 large egg yolks plus 1 whole egg

¼ tsp salt

2 Tbsp butter

1 tsp coconut extract

½ tsp vanilla extract (or more coconut, or almond)

½ tsp glucomannan (can use xanthan gum)

½ cup unsweetened coconut (toasted). Using toasted coconut amps up the flavor, so you can use less coconut, hence... less carbs. You can add ¾ cup if you wish.

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