My version of Impossible Coconut Pie

Kevinpa · 09-15-2006, 09:35 PM

4 eggs
1/4 cup almond flour
1/4 cup wheat protein isolate 5000
2 cups Vanilla Almond Breeze
1/4 tsp. vanilla
1/4 cup polyD
1/4 cup isomalt
1/4 cup granular erythritol
2 T. ThickenThin not/Sugar
1 1/4 cups splenda(whichever form you care to use)
1/4 cup melted coconut oil
1 1/2 cup unsweetened coconut

Combine the almond flour and wpi 5000 together.
Combine the polyD, isomalt, granular erythritol, and ThickenThin not/Sugar together.

Then mix all the ingredients in a large mixing bowl in the order listed and pour into a lightly coated 10" pie plate.

Bake in a pre-heated 350 degrees oven for 45 minutes until golden brown.
The middle will look soft and a bit gelatinous.
When done it will have a light crust over the top, sides and bottom.
Cool and enjoy a custardy creamy coconut pie.

Bigsky · 09-16-2006, 04:19 PM

You are amazing!! You really have a knack for cooking-just love your receipes and pictures! Thank you!

Kevinpa · 09-17-2006, 07:18 AM

I served this to company yesterday and got 2 requests this morning to make more. This pie takes on quite a nice texture once it is chilled. I also thought this bulk mixture of polyD, isomalt, granular erythritol, and ThickenThin not/Sugar worked very well together. I plan to try it in some other recipes.

That Girl · 09-17-2006, 04:25 PM

omg, that looks like the real deal! just a couple of questions, do you know the carb counts and can you freeze the rest of the almond breeze? tia!

Kevinpa · 09-17-2006, 04:32 PM

Serves 8
3.5 carbs per slice counting everything.

I have no idea about the freezing, but you can ask them questions at the www.bluediamond.com though.

hth

Kevinpa · 02-17-2007, 02:03 PM

Thanks Tweaker.....I forgot all about this. I was looking for something coconut to make this week and this will fit the bill perfectly.

magnamater · 02-17-2007, 02:08 PM

What kind of unsweetened coconut are you using? Dessicated, or package?

Kevinpa · 02-17-2007, 02:40 PM

Quote:

Originally Posted by magnamater

What kind of unsweetened coconut are you using? Dessicated, or package?

The kind you get when you click the link above......I use medium mostly.

Tweaker Geek · 02-17-2007, 04:19 PM

You're welcome Kevin. Always glad to help!

crazywoman-n-wy · 02-17-2007, 04:29 PM

Kevin,
Just to clarify things, are you using liquid Splend when you get those carb counts? I get about that when I plug it in with liquid splenda, but get 7 when I put in Splenda Granular.

Sounds good.

Shevtriz · 02-17-2007, 04:30 PM

Kevin, have you ever considered being on the Food Network? I remember they had a LC show before but umm that guy has NOTHING on you.......you da man! and Linda Sue you da woman!!!

Kevinpa · 02-17-2007, 04:51 PM

Quote:

Originally Posted by crazywoman-n-wy

Kevin,
Just to clarify things, are you using liquid Splend when you get those carb counts? I get about that when I plug it in with liquid splenda, but get 7 when I put in Splenda Granular.

Sounds good.

Yes billie, I never use granular splenda. i just stated it that way because I had been ask alot back then if you could use regular splenda rather than sweetzfree.

crazywoman-n-wy · 02-17-2007, 05:04 PM

I didn't think you usually used it. Just clarifying. Thanks.
I almost always use the liquid too.

judytab · 02-17-2007, 10:41 PM

Kevin, can I sub ¼cup Diabetisweet for the isomalt? This really looks good.
___________
Thanks, Judy

Kevinpa · 02-17-2007, 11:08 PM

Quote:

Originally Posted by judytab

Kevin, can I sub ¼cup Diabetisweet for the isomalt? This really looks good.
___________
Thanks, Judy

Yes Judy, that would work .

helper · 02-18-2007, 09:53 AM

Put your pie together a bit ago--baking as I type--and just wondering what the consistency should be before baking.. Had to use xanthan gum and may have overdone it. Also, please post again the ratio of x-gum to TT/nS or appox. My mix was "gloppy", but tasted o.k.
Thanks, helper
to add--I used a tad more than 1tsp. of x-gum.

Kevinpa · 02-18-2007, 10:16 AM

Quote:

Originally Posted by helper

Put your pie together a bit ago--baking as I type--and just wondering what the consistency should be before baking.. Had to use xanthan gum and may have overdone it. Also, please post again the ratio of x-gum to TT/nS or appox. My mix was "gloppy", but tasted o.k.
Thanks, helper
to add--I used a tad more than 1tsp. of x-gum.

Helper, I have never got the hang of converting Xanthan or guar gums to not/Sugar. I had tried one I found in a post here but it did not work for me.
Just a guess though.....you should be ok with what you used.

From my recollection the consistency was not real loose when I put it in the oven but the middle will look soft and a bit gelatinous when you take it out.

Although you can eat this warm it is best eaten chilled as it firms up when chilled.

HTH

helper · 02-18-2007, 10:43 AM

Thanks, Kevin. I can say that it sure rose well during baking. Like 1 1/2 " or so. Is this right? I almost think that it was too much x-gum. I'll post back after it cools and is tasted. Sure smells good Thanks for the recipe.
helper

Starwing925 · 02-18-2007, 12:20 PM

Thank you! Coconut is my favorite! I'm going to go make it right now!

helper · 02-18-2007, 01:02 PM

If you are using one of the gums, be careful. I think next time I will use 1/2 tsp, and not 1tsp. The texture is slightly gummy, even cooled, and has some sort of aftertaste. 1/2 tsp should work o.k.
Good luck, helper

Please post your results whatever you use.

Kevinpa · 02-18-2007, 01:14 PM

Quote:

Originally Posted by helper

If you are using one of the gums, be careful. I think next time I will use 1/2 tsp, and not 1tsp. The texture is slightly gummy, even cooled, and has some sort of aftertaste. 1/2 tsp should work o.k.
Good luck, helper

Please post your results whatever you use.

This is one of the reasons I use not/Sugar. Some people alot smarter than me put much time into that combination of gums. After several failed attemps with other single gums and homemade mixtures and I figure I save money by not wasting ingredients.

theislandgirl · 02-19-2007, 09:57 AM

Quote:

Originally Posted by Kevinpa

This is one of the reasons I use not/Sugar. Some people alot smarter than me put much time into that combination of gums. After several failed attemps with other single gums and homemade mixtures and I figure I save money by not wasting ingredients.

That would be Barbara P., a very smart woman and the original current generation low carber, started before I did, even! Used to be an engineer of some kind and a foodie, started the ExpertFoods line of ThickenThin and WiseCHOice products. Yes, put a LOT of time into engineering these reliable products.

clark153 · 02-19-2007, 05:05 PM

Kevin,

I like your idea for the sugar blend. How many cups of sugar equivalent would you say the isomalt, polyD, erythritol and Splenda mix equals in this recipe?

Thanks for all sharing all your results with us.

Kevinpa · 02-19-2007, 06:53 PM

Quote:

Originally Posted by clark153

Kevin,

I like your idea for the sugar blend. How many cups of sugar equivalent would you say the isomalt, polyD, erythritol and Splenda mix equals in this recipe?

Thanks for all sharing all your results with us.

Approx 2 cups Clark. But remember that the not/Sugar is also an important part of that mix.

CreekWatcher · 02-20-2007, 01:11 PM

Kevin, do you think Not/Starch would substitute well for Not/Sugar?

Kevinpa · 02-20-2007, 05:09 PM

Quote:

Originally Posted by CreekWatcher

Kevin, do you think Not/Starch would substitute well for Not/Sugar?

Yes Creek, I do it all the time....measure for measure.

09-15-2006, 09:35 PM	#1
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,631 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	My version of Impossible Coconut Pie 4 eggs 1/4 cup almond flour 1/4 cup wheat protein isolate 5000 2 cups Vanilla Almond Breeze 1/4 tsp. vanilla 1/4 cup polyD 1/4 cup isomalt 1/4 cup granular erythritol 2 T. ThickenThin not/Sugar 1 1/4 cups splenda(whichever form you care to use) 1/4 cup melted coconut oil 1 1/2 cup unsweetened coconut Combine the almond flour and wpi 5000 together. Combine the polyD, isomalt, granular erythritol, and ThickenThin not/Sugar together. Then mix all the ingredients in a large mixing bowl in the order listed and pour into a lightly coated 10" pie plate. Bake in a pre-heated 350 degrees oven for 45 minutes until golden brown. The middle will look soft and a bit gelatinous. When done it will have a light crust over the top, sides and bottom. Cool and enjoy a custardy creamy coconut pie. __________________ Success is a journey, Not a destination. So stop running. Recipe Page

02-18-2007, 09:53 AM	#16
helper Senior LCF Member Join Date: May 2003 Location: Southern Maryland Posts: 728 Gallery: helper	Kevin-- Put your pie together a bit ago--baking as I type--and just wondering what the consistency should be before baking.. Had to use xanthan gum and may have overdone it. Also, please post again the ratio of x-gum to TT/nS or appox. My mix was "gloppy", but tasted o.k. Thanks, helper to add--I used a tad more than 1tsp. of x-gum. Last edited by helper : 02-18-2007 at 09:55 AM. Reason: added:

02-18-2007, 01:02 PM	#20
helper Senior LCF Member Join Date: May 2003 Location: Southern Maryland Posts: 728 Gallery: helper	Starwing-- If you are using one of the gums, be careful. I think next time I will use 1/2 tsp, and not 1tsp. The texture is slightly gummy, even cooled, and has some sort of aftertaste. 1/2 tsp should work o.k. Good luck, helper Please post your results whatever you use.

09-16-2006, 04:19 PM	#2
Bigsky Senior LCF Member Join Date: Jun 2002 Location: Fairview, Montana Posts: 334 Gallery: Bigsky Stats: 130/105-110 WOE: Atkins Start Date: May 2000	You are amazing!! You really have a knack for cooking-just love your receipes and pictures! Thank you!

09-17-2006, 07:18 AM	#3
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,631 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	I served this to company yesterday and got 2 requests this morning to make more. This pie takes on quite a nice texture once it is chilled. I also thought this bulk mixture of polyD, isomalt, granular erythritol, and ThickenThin not/Sugar worked very well together. I plan to try it in some other recipes.

09-17-2006, 04:25 PM	#4
That Girl MAJOR LCF POSTER! Join Date: Dec 2005 Posts: 1,459 Gallery: That Girl	omg, that looks like the real deal! just a couple of questions, do you know the carb counts and can you freeze the rest of the almond breeze? tia!

09-17-2006, 04:32 PM	#5
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,631 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Serves 8 3.5 carbs per slice counting everything. I have no idea about the freezing, but you can ask them questions at the www.bluediamond.com though. hth

02-17-2007, 02:03 PM	#6
Kevinpa Very Gabby LCF Member!!! Join Date: Dec 2005 Location: Pittsburgh, PA Posts: 4,631 Gallery: Kevinpa Stats: 230/160/165 WOE: Low Carb Maintenance Start Date: May 2005	Thanks Tweaker.....I forgot all about this. I was looking for something coconut to make this week and this will fit the bill perfectly.

02-17-2007, 02:08 PM	#7
magnamater MAJOR LCF POSTER! Join Date: Nov 2002 Location: Houston, Texas and Galveston Bay Posts: 2,541 Gallery: magnamater WOE: Maintenence Start Date: 1999, but Dec. 2002 as WOL	What kind of unsweetened coconut are you using? Dessicated, or package?

02-17-2007, 04:19 PM	#9
Tweaker Geek MAJOR LCF POSTER! Join Date: Jun 2002 Location: USA Posts: 1,659 Gallery: Tweaker Geek	You're welcome Kevin. Always glad to help!

02-17-2007, 04:29 PM	#10
crazywoman-n-wy MAJOR LCF POSTER! Join Date: Aug 2004 Location: WY Posts: 1,077 Gallery: crazywoman-n-wy Stats: 132/107/95 WOE: My way - low carb Start Date: Aug 2003	Kevin, Just to clarify things, are you using liquid Splend when you get those carb counts? I get about that when I plug it in with liquid splenda, but get 7 when I put in Splenda Granular. Sounds good.

02-17-2007, 04:30 PM	#11
Shevtriz MAJOR LCF POSTER! Join Date: Oct 2006 Location: MD Posts: 1,943 Gallery: Shevtriz Stats: 16/8/8 comfortably WOE: Low Carbing It Start Date: October 24, 2006 (My sons 4th bday)	Kevin, have you ever considered being on the Food Network? I remember they had a LC show before but umm that guy has NOTHING on you.......you da man! and Linda Sue you da woman!!!

02-17-2007, 05:04 PM	#13
crazywoman-n-wy MAJOR LCF POSTER! Join Date: Aug 2004 Location: WY Posts: 1,077 Gallery: crazywoman-n-wy Stats: 132/107/95 WOE: My way - low carb Start Date: Aug 2003	I didn't think you usually used it. Just clarifying. Thanks. I almost always use the liquid too.

02-17-2007, 10:41 PM	#14
judytab Senior LCF Member Join Date: May 2003 Location: Garland, TX Posts: 79 Gallery: judytab	Kevin, can I sub ¼cup Diabetisweet for the isomalt? This really looks good. ___________ Thanks, Judy

02-18-2007, 10:43 AM	#18
helper Senior LCF Member Join Date: May 2003 Location: Southern Maryland Posts: 728 Gallery: helper	Thanks, Kevin. I can say that it sure rose well during baking. Like 1 1/2 " or so. Is this right? I almost think that it was too much x-gum. I'll post back after it cools and is tasted. Sure smells good Thanks for the recipe. helper

02-18-2007, 12:20 PM	#19
Starwing925 Senior LCF Member Join Date: Sep 2006 Location: Oklahoma Posts: 296 Gallery: Starwing925 Stats: High of 197 then restart 171/161/145 WOE: Atkins Start Date: Restart 5/19/08	Thank you! Coconut is my favorite! I'm going to go make it right now!

02-19-2007, 05:05 PM	#23
clark153 Senior LCF Member Join Date: May 2006 Posts: 68 Gallery: clark153	Kevin, I like your idea for the sugar blend. How many cups of sugar equivalent would you say the isomalt, polyD, erythritol and Splenda mix equals in this recipe? Thanks for all sharing all your results with us.

02-20-2007, 01:11 PM	#25
CreekWatcher Senior LCF Member Join Date: Jan 2006 Posts: 477 Gallery: CreekWatcher	Kevin, do you think Not/Starch would substitute well for Not/Sugar?