photo 4-4.JPG

Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

3 Citrus Cream Pies: Orange Creamsicle, Key Lime and Lemon Cream Pie!  Gluten/Grain/ Egg Free. With Notes to make Dairy Free /Sugar Free/ Keto &amp; AIP!

3 Citrus Cream Pies: Orange Creamsicle, Key Lime and Lemon Cream Pie! Gluten/Grain/ Egg Free. With Notes to make Dairy Free /Sugar Free/ Keto & AIP!

Hands down Cream Pies are my FAVORITE. While my husband reaches for fruit pie’s ..this is all I care about. So..adding yet another 3 more cream pie recipes felt like the right thing to do the day before Thanksgiving! ha

Each recipe has the option to be made with Heavy Coconut Cream OR regular Heavy Cream! Both versions taste amazing. Just be sure you use a full fat.. super cream coconut cream or else your pie wont be as good!

You can use either honey or stevia! When I call for 6 grams that typically means 6 packets of stevia (as each packet is usually 1 gram).

The following recipes can fill (2) large muffin tins (aka its for 2 trays of the slightly larger muffins) or can fill 1 pie pan! I highly recommend using either my pillsbury pie crust copycat recipe or the coconut flour pie crust. Both are delicious and will make your pie or mini pies over the top good!

ALL of these recipes make 12 Mini Pies (using a muffin/cupcake tin for large muffins) OR a 9 inch pie!

First select your pie crust - I have 4 that are crazy good (In different posts)


I do not have a keto pie crust recipe yet (though I will when I have a moment to test out a bunch of ideas!) But I did want to pass along someone else’s recipe that I have tried and thought turned out pretty nice! All day I dream about food has a press in keto pie crust that i’ve made twice and was happy with!

Orange Creamsicle Cream Pie

Select pie crust you’d like to use and preheat oven to 350 degrees.  Place your prepared crust into either a 9 inch pie plate or 6 jumbo muffin cups and bake for 12-15 minutes or until edges become slightly golden.  Remove from oven, set aside to cool and prepare the filling.  In a small sauce pan over medium heat warm up 2 cups of Heavy cream or Heavy Coconut Cream.  While the cream heats, place 1 tbsp of grass fed gelatin into a large bowl with ¼ cup of very hot water and whisk to combine.  To the bowl add the warmed cream and whisk, then add 4 tbsp honey or 6g stevia,

3 tbsp thawed orange juice concentrate, 2 tbsp vanilla extract, ¾ tsp sea salt and optional natural orange food coloring and whisk to combine.  Pour into prepared pie crust(s) and place in fridge for at least 3 hours to set.  Once set, garnish with orange zest and whipped cream.  Can be stored covered in the fridge for up to 3 days.

 

Egg Free: yes

Nut Free: yes (If a nut free crust is used)

Dairy Free: no

Low Carb:  If a keto or low carb crust is used!

Sugar Free:  yes, if stevia is used (though not completely sugar free due to the orange juice)

Aip Friendly:  The Orange juice concentrate is questionable..but if you use the Honey and Coconut Cream option- it will be almost AIP.

 

Key Lime Pie

Begin by selecting your pie crust you’d like to use and preheat oven to 350 degrees.  Place your prepared crust into either a 9 inch pie plate or 6 jumbo muffin cups and bake for 12-15 minutes or until edges become slightly golden.  Remove from oven, set aside to cool and prepare the filling.  In a small sauce pan over medium heat warm up 2 cups of coconut cream or heavy cream.  While the cream heats, place 1 tbsp of grass fed gelatin into a large bowl with ¼ cup of very hot water and whisk to combine.  To the bowl add the warmed cream and whisk, then add 3.5 tbsp honey or 7g stevia, 3 tbsp lime juice, ¼ tsp sea salt and the zest of 1 lime and whisk to combine.  Pour into prepared pie crust(s) and place in fridge for at least 3 hours to set.  Once set, garnish with lime zest and whipped cream.  Can be stored covered in the fridge for up to 3 days.

 

Egg Free: yes

Nut Free: yes

Dairy Free: yes, if you use the coconut cream option.

Low Carb:  Yes- if you use a keto or low carb pie crust and the stevia option to sweeten.

Sugar Free:  yes, if stevia is used

Aip Friendly:  yes, if honey is used and coconut cream is used.

 

Lemon Cream Pie!

Begin by selecting your pie crust you’d like to use and preheat oven to 350 degrees.  Place your prepared crust into either a 9 inch pie plate or 6 jumbo muffin cups and bake for 12-15 minutes or until edges become slightly golden.  Remove from oven, set aside to cool and prepare the filling.  In a small sauce pan over medium heat warm up 2 cups of coconut cream or heavy cream.  While the cream heats, place 1 tbsp of grass fed gelatin into a large bowl with ¼ cup of very hot water and whisk to combine.  To the bowl add the warmed cream and whisk, then add 3.5 tbsp honey or 7g stevia, 3 tbsp lemon juice, ¼ tsp sea salt and the zest of 1 lemon and whisk to combine.  Pour into prepared pie crust(s) and place in fridge for at least 3 hours to set.  Once set, garnish with lime zest and whipped cream. Can be stored covered in the fridge for up to 3 days.

 

Egg Free: yes

Nut Free: yes

Dairy Free: yes, if you use the coconut cream option.

Low Carb:  Yes, if you use a keto or low carb pie crust and use the stevia option.

Sugar Free:  yes, if stevia is used

Aip Friendly:  yes, if honey and coconut cream are used!

 

Keto/Sugar Free Pie Recipe Roundup! (Gluten/Grain/Dairy/Egg Free Options)

Keto/Sugar Free Pie Recipe Roundup! (Gluten/Grain/Dairy/Egg Free Options)

Legit Dairy Free Mac and Cheese! (Grain/Egg/Gluten Free)

Legit Dairy Free Mac and Cheese! (Grain/Egg/Gluten Free)