Paleo Pies, Low Carb, Gluten Free

Easy as Pie

Paleo Pies, Low Carb, Gluten Free

Yes, I know it’s the Holiday season and that means a few more indulgences. It also means lots social events such as the office potluck or the family and friends get together and of course that most important holiday dinner.  Pies are definitely an essential indulgence at this time of the year and anytime that calls for a celebration.

There’s no reason for you to miss out. Whether you’re bringing one of these pies to a potluck or hosting a dinner at your house, everyone will enjoy these pies.  Here are four of my favorites; Chocolate, Pumpkin, Pecan and old fashioned Egg Custard.  If you don’t see your favorite here you can make any pie you like and make it lower carb and Paleo compliant by using our super versatile pizza crust mix to make the pie crust and by substituting the sugars with lower carb options. For directions on how to make the pie crust take a look at this recipe and follow the recipe for just for the pie crust part. Each box of mix will make either 2 bottom crust or 1 top/1 bottom crust. For these recipes except for the chocolate pre-bake for only 7 minutes until just set. For the chocolate pre-bake for 15 to 17 minutes until crust is golden brown.  During the final baking protect the pie edges from browning too much by covering the edge with foil.   Pie Crust from Nourishe Pizza Crust Mix.

Chocolate Pie   Paleo Pies, Low Carb, Gluten Free

9 inch pre-baked pie crust  
½ cup unsweetened cocoa
¼ arrowroot Flour
3 egg yolks
¾ cup Xylitol
½ cup coconut sugar
¼ tsp salt
2 cups coconut milk (full fat from can)
1 tsp vanilla

Blend all the contents of the canned coconut milk in a blender.
In a large bowl mix cocoa, arrowroot, beaten egg yolks; the sugars, vanilla and salt. Then add coconut milk and stir. Transfer to a sauce pan and stir over high heat

Cook until thick, beating it smooth. It will take about 10 to 15 minutes for the mixture to thicken. Take the sauce pan off the heat and allow to cool for about 10 minutes. Cover the surface of the mixture with plastic wrap and allow it to cool in the refrigerator for 15 minutes. Then pour mixture into the pre-baked pie crust. Put in the fridge to chill for several hours before serving. Add whipped cream as a topping is you like. Paleo Pies, Low Carb, Gluten Free

 Pumpkin Pie  
Paleo Pies, Low Carb, Gluten Free

9 inch pre-baked pie crust
1/3 cup coconut surgar
1/3 cup xylitol
1 TBS pumpkin spice (ground cinnamon, ginger, clove)
1/2 tsp salt
2 large eggs
1 can (15 oz.) Pumpkin Puree
2/3 cup coconut milk (full fat from can)

Blend all the contents of the canned coconut milk in a blender.
Pre-heat over to 400 degrees. Blend all the contents of the canned coconut milk in a blender.
Mix xylitol, coconut sugar, cinnamon, salt, pumpkin spice mix in a bowl. Beat eggs in large bowl. Stir in pumpkin mixture. Gradually stir in coconut milk.

Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees; bake for 40 to 45 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.  Add whipped cream as a topping is you like.

Paleo Pies, Low Carb, Gluten Free

Pecan Pie   Paleo Pies, Low Carb, Gluten Free

9 inch slightly pre-baked pie crust
½ cup xylitol
1 cup maple syrup
1/3 cup date puree (blend 8 to 10 dried dates in blender with ¼ cup water)
4 eggs
1⁄4 cup butter
1 1⁄2 tsp vanilla
1 1⁄2 cups pecans, coarsely broken (1/2 cup pecan halves for the top)

Pre-heat oven to 350 degrees.
In a large bowl beat eggs and add all other ingredients except for the pecans.
Layer the broken pecan pieces in the pie crust and pour sugar and egg mixture over the pecans. Arrange the pecan halfs in a pattern on top of the pie. Bake for about 45 to 50 minutes or until set.

Paleo Pies, Low Carb, Gluten Free

Egg Custard Pie  Paleo Pies, Low Carb, Gluten Free

9 inch slightly pre-baked pie crust
3 eggs, beaten
½ cup xylitol
¼ cup honey (or light maple syrup)
1⁄4 tsp salt
1 tsp vanilla extract
2 cups coconut milk
½ cup almond milk
1⁄4 tsp ground nutmeg

Preheat oven to 375 degrees
Blend all the contents of the canned coconut milk in a blender.
Mix togther the coconut milk and the almond milk and heat over medium high heat until just below boiling (do not let it boil). In a large bowl mix together eggs, xylitol & honey, salt and vanilla. Stir well. Blend in the warm milk. Pour custard mixture into pie crust. Bake for 40 to 50 minutes or until a knife inserted near center comes out clean. Cool completely before serving.

Paleo Pies, Low Carb, Gluten Free

 

Paleo Pies, Low Carb, Gluten Free

 

Paleo Pies, Low Carb, Gluten Free