You Can Make These "To Die For" Creme Pies!

I have a confession!

I don’t really love pumpkin pie.

I know, I know… it is the traditional Thanksgiving pie, and I don’t hate it…

But there are so many scrumptious pies to be made and eaten that I can’t waste a perfectly good feast day with just pumpkin pie.

Now, normally I follow a ketogenic diet.

But for feast days like Thanksgiving, Christmas and Easter I play loose with the diet and eat pie.

I hinted to my two faves over on my instagram account and I was inundated with requests for the recipes so I decided to share them here.

These will make great additions to your dessert table right beside the pumpkin pie.

Farmstead Coconut Creme Pie

Filling Ingredients:

  • 14 oz coconut milk

  • 1 cup heavy whipping cream

  • 1/2 cup sweetened shredded coconut

  • 2/3 cup of sugar

  • 1/4 tsp salt

  • 5 egg yolks from Fox & Glove Farmstead Eggs

  • 1/4 cup cornstarch

  • 2 Tbsp. butter

  • 1 1/2 tsp. vanilla

Topping Ingredients:

  • 1 1/2 cup heavy whipping cream

  • 1 1/2 Tbsp. sugar

  • 1/2 tsp. vanilla

  • 1 Tbsp. sweetened shredded coconut, toasted

Crust Ingredients:

  • 8 graham crackers (entire length)

  • 5 Tbsp. butter

  • 3 Tbsp. sugar

Crust Directions:

  • Pre heat oven to 325 degrees.

  • Crush graham crackers into fine even crumbs.

  • Melt butter and mix with crackers and sugar.

  • Press mix into a 9” pie pan.

  • Bake 15 minutes and cool.

Filling Directions:

  • In a medium saucepan, bring to simmer; coconut milk, heavy cream, shredded coconut, 1/3 cup of sugar and salt on medium-high heat, stirring occasionally.

  • In a separate bowl whisk egg yolks, cornstarch and remaining 1/3 cup sugar together.

  • Whisk 1 cup of simmering mixture into yolk mixture to temper. Pour slowly so as not to cook/curdle the yolks.

  • Slowly whisk tempered mix into simmering saucepan. Reduce heat to medium. Cook and whisk until mixture thickens.

  • Take pan off heat. Stir in butter and vanilla. Cool for 5 minutes, stirring occasionally.

  • Pour filling into prepared crust. Cover with plastic wrap pressed firm against filling.

  • Chill for 4 hours.

Topping Directions:

  • Toast coconut on broil in oven. Watch carefully and do not walk away! It doesn’t take long.

  • Mix cream, sugar and vanilla in blender until stiff.

  • Spoon or pipe whipped cream onto pie filling (don’t forget to remove the plastic wrap.)

  • Sprinkle with toasted coconut and serve.

coconut creme pie.png

Farmstead Chocolate Creme Pie

Filling Ingredients:

  • 2 1/2 cups heavy whipping cream

  • 1/3 cup sugar

  • Pinch of salt

  • 6 egg yolks from Fox & Glove Farmstead eggs

  • 2 Tbsp. cornstarch

  • 6 Tbsp. butter

  • 6 oz chopped bittersweet chocolate

  • 1 oz unsweetened chocolate

  • 1 tsp. vanilla

Topping Ingredients:

  • 1 1/2 cups heavy whipping cream

  • 2 Tbsp. sugar

  • 1/2 tsp. vanilla

  • 1 to 2 Tbsp. chopped chocolate

Crust Ingredients:

  • 16 chocolate sandwich cookies (do not use double stuffed)

  • 4 Tbsp. butter

Crust Directions:

  • Heat oven to 350 degrees.

  • Crush cookies and filling into fine even crumbs.

  • Melt butter and mix with cookies.

  • Press into 9” pie pan.

  • Bake 15 minutes and cool.

Filling Directions:

  • In a medium saucepan, bring to simmer: heavy whipping cream, 3 Tbsp. of the sugar and salt on medium-high heat, stirring occasionally.

  • In separate bowl whisk together: egg yolks, remaining sugar, and cornstarch.

  • Whisk 1 cup simmering mixture into yolk mixture to temper. Pour slowly so as to not cook/curdle the yolks.

  • Slowly whisk tempered mix into simmering saucepan. Reduce heat to medium. Cook and whisk until mixture thickens.

  • Take pan off heat. Stir in butter, vanilla and chocolate. Cool for 5 minutes, stirring occasionally.

  • Pour filling into prepared crust. Cover with plastic wrap pressed firmly against the filling.

  • Chill for 4 hours.

Topping Directions:

  • In a blender mix heavy whipping cream, vanilla and sugar until stiff.

  • Pipe or spoon onto pie, making sure to remove plastic wrap from filling.

  • Sprinkle with chopped chocolate and serve.

There you go!

Scrumptious creme pies for your feast!

Drop me a note in the comment section below if you have questions or want to tell me how it goes.

And if you are looking for a keto dessert for your holiday feast drop me an email at cyndi@foxandglovefarmstead.com and I’ll send you a crustless pots de creme recipe that mimics a cream pie.

Bloom & Grow

Cyndi