Low carb pie crusts are the perfect gluten-free accompaniment to any low carb pie filling.* Low carb cream pies often start with an old fashioned pudding and are then mixed with whipped cream to produce a light and creamy filling. Sometimes the fillings are made by folding whipped cream into whipped cream cheese or yogurt.
Top the pie with meringue, whipped cream, or whipped topping. Whisk sugar, flour, and salt together in a saucepan over medium heat. Add milk and cook, whisking constantly, until mixture thickens and begins to bubble, 3 to 5 minutes. Remove from heat. Stir pineapple, egg yolks, and butter into milk mixture.
This keto coconut cream pie is an absolute showstopper. It’s even coconut extract free so you use only the most natural ingredients possible. To make this coconut cream pie there are three layers we have to make. To make the pie crust you will need coconut flour, butter, low carb sugar substitute, and 1 large egg.
Drain pineapple very well, reserving juice for other uses. Cream butter and sugar together until light and fluffy. Add eggs and use a wire whisk to combine thoroughly. Add vanilla extract and drained pineapple; blend.