LOW CARB COCONUT CREAM PIE
This keto coconut cream pie is fluffy, fresh, and perfect for making you feel like you're on a tropical vacation!
Provided by Megha Barot
Categories Dessert
Time 3h35m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.
- Make the crust: Combine the coconut flour and powdered erythritol in medium sized bowl.
- Add the melted butter and combine. Add the egg and combine using a spatula.
- The crust should come together as a dough. Transfer dough to a 8 inch spring form pan and flatten it out to cover the bottom of the pan evenly.
- Poke several holes in the crust with a fork and place on the lined baking sheet. On the other half of the baking sheet place the 3/4 cup of unsweetened coconut flakes to toast (used in filling and topping).
- Place the baking sheet in the oven and bake for 15 minutes. At the 5 point mark remove the flakes and set aside in a bowl - they should have browned - and place the crust back in the oven for the remaining 10 minutes.
- Set the crust aside to cool and lower the oven temp to 300 degrees.
- Make the filling: In a large bowl combine the coconut cream of an entire can (13.66 oz), heavy cream, vanilla extract, liquid stevia and powdered erythritol. Combine using a hand mixer.
- Add the eggs, coconut flour and 1/2 cup of the toasted coconut flakes and combine once more.
- Grease the sides of the spring form pan (we like to use coconut oil spray) with the cooled crust and poor the filling onto the crust.
- Bake for 70 minutes.
- Let the pie cool for 30 minutes and then place in the fridge for 1 hour to set.
- Make the topping: Whip the heavy cream into stiff peaks.
- Add the stevia and combine. Place in the fridge alongside the pie.
- Make the pie: Top the chilled pie with the heavy cream topping and spread evenly. Top the cream with the remaining (1/4 cup) toasted coconut flakes and gently press into the cream. Refrigerate for another hour prior to serving.
- Coconut Milk Tip: Place the coconut milk can in the freezer for 5 minutes prior to using in the filling. This will separate the hardened cream from the liquid. The liquid contains all of the sugars.
Nutrition Facts : Calories 324 kcal, Carbohydrate 7.2 g, Protein 4 g, Fat 30 g, Fiber 3.6 g, ServingSize 1 serving
SUGAR FREE KETO COCONUT CREAM PIE
Provided by Brenda Bennett/Sugar-Free Mom
Number Of Ingredients 11
Steps:
- In a large saucepan, over medium low heat, add the coconut milk, sweetener, salt, and extract. Stir to combine. Do not boil.
- Whisk the eggs in a small bowl. Temper the eggs by adding a small amount of the coconut mixture into the eggs a little at a time. Do this 3 times then stir in all the eggs into the sauce pan on the stove. Bring to a simmer. Sprinkle the gelatin over the coconut milk and whisk until dissolved. Continue to stir until mixture thickens and internal temperature is 175 degrees F. Remove from the heat. Allow coconut mixture to cool about 1 hour.
- Add the cream cheese to the stand mixer with the paddle attachment and blend until smooth. If you are using the optional shredded coconut, add it to a dry skillet and cook on low heat, stirring constantly, until browned. Once cream cheese is smooth, pour in half the toasted coconut and blend through. Save remaining for topping.
- Add the cooled coconut mixture to the cream cheese in the stand mixer. Blend until well combined and smooth. Taste and adjust sweetener. Pour in 1 cup heavy cream and liquid stevia, switch to the whisk attachment and whisk on medium speed for about 10 minutes to slightly thicken. Taste and adjust sweetener. Pour the batter into the pie crust.
- If using optional shredded coconut, sprinkle remaining shredded coconut over the pie and refrigerate 6 hours or overnight. Optional topping: When you are ready to serve, use a whipped cream canister to decorate crust of pie.
Nutrition Facts : ServingSize 1 slice, Calories 280 kcal, Carbohydrate 6 g, Protein 4 g, Fat 26 g, SaturatedFat 17 g, Cholesterol 103 mg, Sodium 185 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 3 g
IMPOSSIBLY EASY COCONUT PIE
This impossibly easy coconut pie is legendary among the Bisquick™ community. With over 700 positive reviews, it's a one-bowl dessert that many Betty Crocker fans have been making for years. Creamy and custard-like this crustless pie can be prepped in just 10 minutes, so the next time you're craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
- In medium bowl, stir all ingredients until blended. Pour into pie plate.
- Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg
REDUCED-FAT IMPOSSIBLE COCONUT PIE (SUGAR-FREE)
If you thought your days of coconut cream pie were over once you started that diet, then you haven't tried this recipe. It's more or a macaroon-custard-souffle than a "cream" pie, but it is delicious nonetheless. The best part? You don't even have to make a crust for it because it makes its own as it bakes. That's why it's called impossible!
Provided by Vraklis
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF. Spray 9-inch pie plate with butter flavored cooking spray.
- Beat Egg Beaters with milk and light butter. Add flour and Splenda and whisk until smooth. Stir in coconut and vanilla. Pour into pie plate.
- Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Allow to cool for at least 15 minutes before serving. I prefer to let it cool, then refrigerate it overnight before serving. Cover and refrigerate any remaining pie.
- *If you want this pie to be completely sugar free, you will have to purchase unsweetened coconut or shred your own. You might want to add some extra Splenda as well--to make up for the sugar that's in regular packaged coconut. Also, you can substitute 1 cup egg whites (about 6 or 7) for the Egg Beaters.
GLUTEN-FREE IMPOSSIBLY EASY COCONUT PIE
Enjoy this impossibly easy pie made using Bisquick™ Gluten Free Pancake & Baking Mix that can be ready in an hour.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 9-inch glass pie plate with shortening or cooking spray.
- In large bowl, stir together all ingredients until blended. Pour into pie plate.
- Bake 45 to 50 minutes or until golden brown and knife inserted in the center comes out clean. Store any remaining pie covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 27 g, TransFat 0 g
COCONUT CUSTARD PIE
"My husband and I are both diabetic. We really appreciate desserts such as this creamy custard pie," says Eva Wright of Grant, Alabama. Coconut extract in the filling and a toasted coconut topping flavor the tasty low-sugar creation.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.), Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 4-6 minutes longer. Cool., In a bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add the milk, sugar substitute, coconut extract and vanilla. Transfer to crust. (Crust will be full.), Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted in the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate.
Nutrition Facts : Calories 214 calories, Fat 12g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 320mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 6g protein.
SUGAR-FREE COCONUT CREAM PIE (DIABETIC)
Make and share this Sugar-Free Coconut Cream Pie (Diabetic) recipe from Food.com.
Provided by Bobbiann
Categories Pie
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix together stevia, cornstarch and salt in saucepan.
- Stir in milk gradually. Add coconut.
- Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.
- Remove from heat. Blend in 1-1/2 teaspoons vanilla.
- Cool 10 minutes; pour into pie shell. Refrigerate.
- When cool, top with whipped cream and toasted coconut.
IMPOSSIBLE COCONUT PIE
I love this dessert. It tastes like a coconut macaroon, and it is simple to make. Drizzle melted chocolate on top and it tastes like a "mounds" bar. This comes from Bisquick.
Provided by KelBel
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Grease 9-inch pie plate.
- Stir all ingredients until blended.
- Pour into pie plate.
- Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean.
- Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 283.2, Fat 14.6, SaturatedFat 8.9, Cholesterol 117, Sodium 227.5, Carbohydrate 32.4, Fiber 1.2, Sugar 23.8, Protein 6.2
SUGAR FREE COCONUT CREAM PIE
This is the best recipe for Coconut Cream and Chocolate Silk pies that I have ever eaten. You don't miss the sugar.
Provided by Mavis 74
Categories Pie
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown.
- Mix milk, coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes.
- ** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.
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