Low Sugar Coconut Cream Pie Recipes

SUGAR FREE COCONUT CREAM PIE

Steps:

• Melt butter in large bowl.
• Add almond flour, eggs, sweetener, and salt to butter mix well.
• Stir in coconut flour and shredded coconut until a dough forms.
• Roll out dough between parchment or wax paper.
• Take top sheet of paper off dough and invert into a pie pan.
• Press to fix any cracked areas of crust and flute edges.
• Using a fork, poke small holes throughout the crust.
• Bake crust at 400°F for 10 minutes. Allow crust to cool.
• Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended.
• When coconut milk is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with a fork after each small addition.
• Pour yolk mixture slowly into hot coconut milk.
• Reduce heat to low, then gently sprinkle and whisk in sweetener and xanthan gum.
• Cook for 3-4 minutes or until thickened, then remove from heat.
• Stir in vanilla extract.
• Spoon into medium bowl and cover with plastic wrap directly on so skin won't form. Place filling in refrigerator to chill at least 4 hours.
• Spread coconut on a baking sheet and toast in 375°F oven just until golden (about 3-5 minutes). Remove and allow to cool on rack.
• Pour one tablespoon water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tablespoon hot water until all gelatin has dissolved.
• With an electric mixer, whip the heavy cream with the 1 teaspoon vanilla and 3 tablespoons sweetener until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff.
• In large bowl, beat cream cheese until light and fluffy. Slowly beat in the chilled coconut pudding, adding a small amount at a time until smooth.
• Fold in about half the whipped cream into the cream cheese pudding mixture until smooth.
• Spread coconut pudding cream mixture into the cooled crust. Top with the remaining whipped cream and sprinkle the toasted coconut on top.
• Chill for at least 4 hours.

COCONUT CREAM PIE

Steps:

• In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
• Place a strainer over a clean mixing bowl; set aside.
• Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
• Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

CREAM OF COCONUT PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch pie plate.
• Combine sugar, flour, and salt in a bowl. Add butter and coconut extract. Add eggs 1 at a time, mixing well after each addition. Add cream of coconut and milk. Add shredded coconut. Pour mixture into the prepared pie plate.
• Bake in the preheated oven until set, 45 to 50 minutes.
• Chill completely before serving, at least 1 hour.

SUGAR-FREE COCONUT CREAM PIE (DIABETIC)

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.

SUGAR FREE COCONUT CREAM PIE

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.

LOW SUGAR COCONUT CREAM PIE

Steps:

• Whisk 2 boxes pudding mix with milk.
• Stir in 1/2 Cool Whip.
• Add coconut.
• Pour into pie shell and add other half Cool Whip to top of pie.
• Refrigerate.

REDUCED-FAT IMPOSSIBLE COCONUT PIE (SUGAR-FREE)

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.