No-Bake Keto Pie
Prepare the crust in the kitchen appliance or high power blender, add coconut and blitz until it becomes very fine. Scrape the sides of your container as needed.
- Cook1 h
- Total1 h
- Serves1
- LevelIntermediate
Ingredients
- 3 tbsp. – 45ml copra oil, ghee or butter
- 1/2 cup Coconut Milk
- 2 tbsp. – 10ml collage Latin
- 15 ounces – 425g steamed pumpkin or BPA-free canned pumpkin puree
- 3 tbsp. – 45ml cinnamon
- 2 tsp. – 10ml vanilla
- pinch salt
- 1/8 tsp. – 0.625ml Optional: round cloves or cardamom
Method
- Prepare the crust in the kitchen appliance or high power blender, add coconut and blitz until it becomes very fine. Scrape the sides of your container as needed.
- Add the remaining crust ingredients to your blender and blend again until well incorporated.
- Line a 9-inch cake pan or pie plate with parchment and mix the mixture with your hands and then try on packing it as much as possible with the back of a spoon. Place in freezer.
- Prepare the keto pie filling in a small bowl, mix collage Latin and water and keep it to thaw for a minute or two.
- In a saucepan over low heat, add coconut milk to the collagen collage Latin and mix until dissolved and smooth.
- Add the coconut mixture to a blender along with the remaining ingredients and blend again until smooth.
- Remove your pan from the freezer and top it with the pie base.
- Refrigerate until set (or freeze if you are short on time).
- Serve cold with Keto Vanilla Frozen Dessert or Whipped Coconut Milk.
