Coconut Buttermilk Pie (Low Carb, Gluten-Free, THM Friendly)
Try this Coconut Buttermilk Pie recipe, or contribute your own.
Try this Coconut Buttermilk Pie recipe, or contribute your own.
- pinch of salt
- 1 tablespoon vinegar
- 5 large eggs
- !for the filling
- 1 cup of heavy whipping cream
- 1 cup of unsweetened shredded coconut
- 1/2 cup plus 2 tbsp of pyure
- 1 stick of softened butter (not melted)
- 1 tsp of pure vanilla
- !for the crust
- 1/4 cup of oat fiber
- 1 1/4 cup of low carb baking mix (i use thm baking blend)
- 3 tablespoons of pyure
- 1 1/2 sticks of cubed cold butter
- 5-6 tablespoons of cold water
- *first stir in the 1 tbsp of vinegar into your c
- Carbohydrate 0.498687500035378 g
- Cholesterol 264.375 mg
- Fat 6.2125 g
- Fiber 0 g
- Protein 7.8625 g
- Saturated Fat 1.936875 g
- Serving Size 1 1 slice (64g)
- Sodium 126.35175000019 mg
- Sugar 0.498687500035378 g
- Trans Fat 1.041875 g
- Calories 90 calories
Step-by-step
- For the Filling: First add the vinegar to your heavy cream and let it set for 10 minutes.
- Combine the set heavy cream with all filling ingredients except the coconut in a mixing bowl.
- Mix on medium speed until smooth; there should be no lumps. Ensure your butter is very soft but not melted to avoid scrambling the eggs.
- Once smooth, stir in coconut flakes and add the mixture to your crust.
- For the Crust: Add dry ingredients to a food processor and pulse to mix.
- On low speed, add very cold cubed butter. Add cold water, one tablespoon at a time, until the crust comes together.
- Avoid adding too much water. Form into a disc, wrap tightly, and refrigerate for 15-20 minutes.
- Roll out the chilled dough between parchment paper and fit into a 9-10 inch pie plate. Patch any tears.
- Add the filling to the crust and bake at 350 degrees for 40-45 minutes, or until the center is set with only a slight wiggle.
- Let the pie cool completely before cutting. Chilling for a couple of hours is recommended.
Coconut Buttermilk Pie: A Low-Carb Delight
As a busy professional woman, finding time to bake is a luxury, not a given. But when I do, I crave something that's both delicious and fits my healthy lifestyle. This Coconut Buttermilk Pie is the perfect answer. It's low-carb, gluten-free, and surprisingly easy to make, even for someone juggling meetings and deadlines.
The initial steps might seem daunting – chilling the cream, meticulously preparing the crust – but I assure you, the results are worth the effort. The creamy coconut filling is incredibly rich and satisfying, a delightful contrast to the slightly crumbly, yet perfectly textured crust. It's the kind of dessert that makes you feel indulged without the guilt, a rare treat I savor every time I bake it. I often find myself adapting it – sometimes adding a sprinkle of cinnamon, other times experimenting with different types of sweeteners depending on what’s available at the supermarket. The beauty of this recipe is its flexibility. You’re free to use your creativity.
The low-carb aspect is crucial for me. I maintain a balanced diet focused on whole foods and mindful portion control; this pie fits effortlessly into my lifestyle. It's a dessert I can share with friends or family without any reservations. It isn’t too sweet, it feels healthy and the compliments just stream in. There is something so rewarding about creating something beautiful and healthy.
The process itself is a form of relaxation. The rhythmic mixing, the careful rolling of the dough – it's a meditative experience that allows me to disconnect from the demands of my day. And let’s not forget the joy of sharing this treat. It's a fantastic conversation starter and often leads to interesting discussions about healthy eating and different dietary preferences. Bringing this pie to a gathering is always a success. It’s like bringing a little taste of calm, a moment of pure enjoyment amidst the chaos of daily life.
Beyond the Recipe: A Reflection on Balance
This pie isn't just a recipe; it's a symbol of balance in my life. Balancing work, personal life, and health can feel overwhelming, but moments like making this pie ground me. The precise measurements, the careful steps – they require attention and focus, qualities that serve me well in all aspects of my life.
The low-carb aspect isn't just a dietary choice; it's a conscious decision to prioritize my well-being. It's a statement of self-care and a commitment to sustaining my energy levels throughout busy days. The joy of baking, the pleasure of sharing, and the satisfaction of a delicious, healthy dessert all contribute to a sense of overall balance and well-being. This pie, then, is much more than just a treat; it's a reflection of my commitment to a healthy, happy, and fulfilling life.
Tips and Variations
While the recipe is straightforward, here are a few tips to ensure success:
- Use cold ingredients: The colder your butter and water are, the better your crust will come together.
- Don't overmix the filling: Overmixing can lead to a tough filling. Mix until just combined.
- Chill the pie completely: This is crucial for a clean slice and to allow the flavors to meld.
- Get creative with toppings: A dollop of whipped cream or a sprinkle of toasted coconut flakes would enhance this lovely dessert.
Baking this Coconut Buttermilk Pie is not just about creating a delicious dessert; it's about finding joy in the process, embracing a healthy lifestyle, and sharing a taste of balance with others. It’s a recipe for a fulfilling life, one slice at a time.
