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-   -   Coconut cream pie? (http://www.lowcarbfriends.com/bbs/showthread.php?t=560538)

Tooter 06-12-2008 05:33 AM

Coconut cream pie?
Anyone have an easy "Coconut Cream Pie" recipe?

My Inlaws are coming over on Sunday (for Father's Day) and they are doing low carb!!:clap: After all these years, they finally are taking my Lead.

Anyways, FIL's favorite pie, is coconut Cream pie. I was hoping that you guys had a recipe for me that I could make him and surprise him with for Father's day.


yougottaeat 06-12-2008 06:05 AM

This is Kevinpa's recipe from the sticky of his recipes. I have not tried it though. Didn't know how to post the link? It has a pic if you go to that thread.

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.

Mallory 06-12-2008 06:24 AM

Hi Tooter..I have made a few of these coconut pies on here and to me, they are are eggy and jiggly..not to my liking. The one in the recipe room by SkeeterN looks like it would be a very nice one but I havent tried it. I would top it with toasted coconut..yum! Hth

theredhead 06-12-2008 07:35 AM

I haven't had one that wasn't eggy, either. But, I really like this coconut cream pudding recipe and I think it would be yummy with a little fresh whipped cream on top. If you could come up with a good crust, it'd make a nice pie:

Low Carb Luxury: Recipe - Coconut Cream Pudding

Tooter 06-12-2008 07:58 AM

So, maybe I'd be better off making a Coconut cheese cake?

jacksmixedtape 06-12-2008 10:28 AM

Thought this looked good and natural. You could use erythritol and xanthan gum instead of sugar and cornstarch. Haven't gotten around to trying it, though.

crazywoman-n-wy 06-12-2008 11:58 AM

Here is one from another forum. Stella Style Community Forum :: View topic - Coconut Custard Pie by [COLOR=#666666]staceylben[/COLOR]
I haven't tried it so I can't vouch for it myself, but it got good reviews.

hdyhouse 06-12-2008 02:56 PM

Here is a recipe I found on-line when I first started Atkins. The recipe was titled coconut cream pie. However, it is more of a coconut custard pie in the style of an "impossible" pie. It is very tasty. However, I would use Linda Sue's sweetened coconut recipe the next time I make this.

Coconut Cream Pie
4 eggs
cup butter
t salt
2 t coconut extract (flavoring)
2 t vanilla
t baking powder
1 cup unsweetened coconut
2 cups heavy cream
cup Splenda

Pre-heat oven to 350 degrees.
Butter a 9 inch pie pan.
Place all ingredients in a blender and blend until smooth.
Pour into prepared pie pan and bake for approximately 1 hour until top is golden brown and set. Cool. Store in refrigerator overnight to give the “crust” time to better set up. Top with whipped cream prior to serving.

Total net carbs are 31. Each 1/8th of the pie piece has 4 carbs.

lcmiller461 06-13-2008 06:13 AM


Criosa 06-13-2008 08:45 AM

I would make a Coconut Chiffon Pie, like this one, substituting LC sweetener, and cream for milk:

Coconut Chiffon Pie
1 envelope Knox Gelatin
1/4 cup cold water
3 egg yolks, slightly beaten
1/4 cup sugar
1/8 teaspoon salt
1 1/2 cups scalded milk
3/4 cup chopped shredded coconut
1 teaspoon vanilla extract
1/4 cup sugar
3 egg whites, stiffly beaten
1 9-inch baked pastry shell
Whipped Cream
Toasted Coconut

Soften gelatin in cold water. To beaten egg yolks add 1/4 cup sugar and the salt. Slowly stir in the scalded milk. Cook over hot, not boiling water, stirring constantly until mixture coats the spoon. Remove from heat. Add gelatin and stir until dissolved. Chill until mixture is slightly thicker than consistency of unbeaten egg whites. Add the coconut and the vanilla extract. Beat 1/4 cup sugar into the beaten egg whites. Fold into gelatin-coconut mixture. Pour into baked pastry shell. Chill until firm. Garnish with whipped cream and toasted coconut. YIELD: 1-9-inch pie.

Charski 06-13-2008 09:23 AM

I made this one once and liked it:

Impossibly Easy Coconut Pie

1/2 cup Carbquik
1 cup heavy cream
1 cup unsweetened coconut
3/4 cup splenda
1/4 cup butter, softened
1 1/2 teaspoons vanilla
4 eggs

1. Heat oven to 350*. Grease 9-inch pie plate.
2. Blend all ingredients together in a blender (or with a mixer). Pour into pie plate.
3. Bake 45 minutes or until golden brown and knife inserted in the center comes out clean. Let cool to room temp, then refrigerate.

Cover and refrigerate any remaining pie.

It's more like one of those old Bisquick "impossible pies" but I found it quite nice. I don't make it often because DH doesn't care much for coconut so I will occasionally make it when he's out of town! ;)

TXLoser 06-13-2008 03:03 PM

Have you seen this

Linda's Low Carb Menus & Recipes

Coconut Crunch Delight...

This is on my list to try..sure looks good

Tooter 06-13-2008 03:11 PM

OMG!! TXloser, that is PERFECT!!! Thank you!

And thank you all for your posts, Ideas and recipes!

roro 01-31-2011 08:56 AM

1 Attachment(s)
Coconut Cream Pie

1/4 c coconut oil
1/4 c. splenda
1 c coconut flour
1/2 c almond flour
melted coconut oil, mix dry ingredients together, mix with oil and mash with a fork to get it all mixed. press into 9" pie pan and bake at 325 for 10-15 minutes, watch closely

for the filling i doubled this recipe from this website, doubled it:
Low Carb Luxury: Recipe - Coconut Cream Pudding

1 cup unsweetened shredded coconut
1 1/2 cup Splenda
8 oz. cream cheese
2 egg, beaten
2 cup heavy cream, divided
1 tsp. vanilla extract
1 tsp. almond extract
2 tsp. coconut extract

In medium microwave safe bowl, mix 1/2 cup of cream with sweetener, extracts and coconut. Heat in microwave for 1 minute. Let stand for 15 minutes.

In separate small bowl, beat egg with 1/2 cup of cream; set aside. Pour remainder of cream in sauce pan. Add cream cheese and cook on medium heat, stirring constantly, until cream cheese melts. Add coconut mixture and heat through. Add beaten egg mixture and stir constantly until thickened.
pour into pie crust ( there was about 1/2 cup filling I could not fit and I put it in a bowl and ate it a few hours later with whipped cream. It was too sweet, but in the pie it was delish)

let cool several hours to overnight.

whip some cream (i used a cup but used some for topping for another dessert, so I am not sure how much was left) with a little splenda (2 tbsp?) and cream of tartar (1 tsp?) Beat until thick. Spread over pie. top with toasted coconut shavings, recipe from here
Linda's Low Carb Menus & Recipes
but I used coconut shavings, and I used coconut oil on the baking sheet because it started to stick)

1/2 cup unsweetened coconut, about 1 1/4 ounces
1 1/2 tablespoons boiling water
2 tablespoons granular Splenda or equivalent liquid Splenda
Place the coconut in a small bowl. Mix the sweetener with the boiling water then pour over the coconut and mix well. Cover bowl with plastic wrap and let stand 15 minutes. This will turn dry, unsweetened coconut into the soft, sweet kind you buy in the grocery store. It can be toasted by spreading on a baking sheet and bake at 350 for a few minutes, stirring occasionally and watching very closely.
Makes 1/2 cup
Can be frozen

I did not use all the toasted coconut, but I am sure I will find use for them. This is by far in the top 5 recipes I ever made

graciejean 01-31-2011 04:22 PM

roro that sure sounds good.going to try it soon.

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