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Old 12-28-2016, 12:39 PM   #1
susieqrn
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Coconut Cream Pie

I had some leftover pastry from my pecan pie, so I made a 6 inch coconut cream pie. It turned out really nice (it's my favorite pie!)

Coconut Cream Pie

Ingredients

Crust: Use Kevinpa’s pastry recipe (or your own favorite) and pre bake with pie weights in foil at 350 for 20 minutes. Remove weights and foil and bake 5 minutes more.

Filling:
• 1 cup heavy cream
• 1 cup half and half
• 1 egg
• 2 egg yolks
• 1/3 to 1/2 cup erythritol/xylitol mix (to taste)
• 2 tbsp butter
• 1/4 tsp coconut extract
• 1 tsp vanilla
• 1/4 tsp liquid Stevia Extract
• 1/2 tsp xanthan gum
• 1 cup shredded, unsweetened coconut (use the sweetening method below if desired)
Topping:
• Sweetened whipped cream
• 1/2 cup shredded or flaked unsweetened coconut, lightly toasted

Instructions
Filling:
1. Bring half and half cream to just a simmer in a medium saucepan over medium heat.
2. In a medium bowl, whisk egg, egg yolks and sweetener. Slowly stir in about 2/3 cup of hot cream, whisking continuously, to temper. Then slowly whisk tempered egg mixture back into cream.
3. Cook another 4 to 5 minutes, whisking continuously, until mixture begins to thicken.
4. Remove from heat and whisk in butter, coconut extract, vanilla extract, and stevia. Sprinkle surface with xanthan gum and whisk briskly to combine. Stir in shredded coconut.
5. Let mixture cool 20 to 30 minutes, then spread in baked pie crust. Chill in fridge at least 2 to 3 hours.
6. Top with whipped cream and toasted coconut

Sweetening coconut:
Serving – ¾ cup
Ingredients
• 3 tablespoons water
• 3 teaspoons of xylitol/erythritol/tagatose mix
• ¾ cup unsweetened or natural coconut
Preparation
Put the water and sweeteners in a small pot. Gently bring them to a boil. Stir until the sugar dissolves.
Add the coconut and stir until the simple syrup/sugar water is totally absorbed into the coconut. To dry the coconut slightly (not necessary if you’re using it in a recipe like granola that adds liquid in a later step), spread the now-sweetened coconut out on waxed paper or a cookie sheet for 20-30 minutes.

20161227_114430.jpg
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Old 12-28-2016, 03:10 PM   #2
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I'm not a big coconut fan but that pie looks great, Susie. I may even try it!

You say 1 cup heavy cream and 1 cup HWC, so are you saying 2 cups heavy cream or is 1 cup half and half as in the instructions? Do you heat the heavy cream with the half and half?
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Last edited by Tweaker Geek; 12-28-2016 at 03:16 PM..
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Old 12-28-2016, 09:10 PM   #3
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Oops...I meant 1 cup half and half and 1 cup heavy cream. Thanks for catching that Tweaker!
Is there a way to fix that in the original post so as not to confuse others?
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Old 12-28-2016, 09:27 PM   #4
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Susie, I don't think we can edit after someone has posted. In the picture, is that a 6" ceramic pie plate? If so, where did you find it. Looks terrific. Haven't used Kevinpa's pastry crust recipe, will have to go look at it, thks for the picture.

Susie, do you use the x. gum because the yolks themselves don't thicken it up enough??

Last edited by JJJ'sMom; 12-28-2016 at 09:29 PM..
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Old 12-29-2016, 05:20 AM   #5
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The moderator can fix the recipe. I think you tap the red triangle at the bottom left of the post, and report the mistake to the moderator. They have rescued me in the past.
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Old 12-29-2016, 03:47 PM   #6
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I agree with Soobee, contact the moderators to fix it for you.
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Old 12-29-2016, 09:42 PM   #7
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Thanks for the suggestion to contact the moderators!

JJJ'sMom - you probably don't even need the xanthan gum as it did thicken quite a bit. This recipe was tweaked from 3 different ones, one of them being All Day I Dream About Food. Carolyn seems to use xanthan gum in a lot of her recipes. I was actually going to try it without next time. And yes, that is a 6 inch ceramic plate. Isn't it cute? I bought it at the grocery store, but I've seen it on Amazon. It says Bradshaw on the bottom, but I think Anchor Hocking makes a similar one.
I also should have noted that the recipe is for a regular 9 inch pie. I halved it for the 6 inch.
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Old 12-30-2016, 02:26 PM   #8
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Yay, it's been fixed! We have the best mods on this site, it's a good time to thank them for all their help. Thank you LCF moderators, you are the best! Happy New Year!

Susie-even though I'm not a big coconut fan, I've copied your recipe to try. I think it's the picture that hooked me, visuals are great!
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Old 12-30-2016, 02:59 PM   #9
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Yes, thank moderators!

Tweaker - leave out the coconut extract if you're not a big fan of coconut. It will not be as "coconutty"
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Old 12-31-2016, 07:00 PM   #10
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Actually Susie, it's the actual coconut I don't care for, I like coconut flavor. I do use extract and sugar-free coconut syrup. I was thinking that when I try this I'd use about half of the coconut you used in the pie and just coconut flavored whipped cream for the topping (although your toasted coconut sure looks pretty).
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Old 01-01-2017, 02:35 PM   #11
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Thank you for the recipe Susie. My DH loves coconut cream pie. I will make this in a few days.
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Old 01-03-2017, 08:05 AM   #12
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what is the crust made of? look yummy

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Old 01-03-2017, 11:16 AM   #13
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Debbie - I used Kevinpa's recipe with Carbalose flour, resistant wheat starch, Crisco, butter, and ice water. I add a little sweetener and an egg to it. It's quite good and close to regular pastry.
Sorry, I don't know how to link, but his recipe is on the site.
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Old 01-17-2017, 09:33 AM   #14
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OH Dear Lord!!! you had me at Coconut!!!! Must make this pie tonight!
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Old 01-17-2017, 10:46 AM   #15
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Quote:
Originally Posted by susieqrn View Post
I had some leftover pastry from my pecan pie, so I made a 6 inch coconut cream pie. It turned out really nice (it's my favorite pie!)

Coconut Cream Pie

Ingredients

Crust: Use Kevinpa’s pastry recipe (or your own favorite) and pre bake with pie weights in foil at 350 for 20 minutes. Remove weights and foil and bake 5 minutes more.


Attachment 60926
can you provide the link to Kevinpa's pastry recipe for the crust? thank you
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Old 01-17-2017, 02:17 PM   #16
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Your pie looks fabulous!
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Old 01-17-2017, 03:45 PM   #17
susieqrn
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Thanks Redeemed!

Sorry marsha, but I don't know how to post a link, but here's the recipe:

Carbalose Crust
5 T. shortening, frozen 0 carbs 4 T. butter, frozen 0 carbs
1 c. plus 2 T. Carbalose flour 21.5 carbs
1/4 c. plus 1 T. resistant wheat starch 5 carbs
3 T. ice water (can use 1 tsp. vinegar as part of the water)

Cut shortening and butter into flour until the particles are like small peas (or pulse in food processor).
Sprinkle in water, 1 T. at a time tossing with fork until all flour is moistened and pastry is clinging to the side of the bowl.
Roll out between 2 lightly dusted (RWS) sheets of wax paper.

If you are blind baking, he suggests pricking all over and baking at 350 degrees for 16 minutes.
I always add an egg, but you don't have to.
When I am doing a pastry for a dessert, I add a couple of tablespoons of granulated sweetener and a dash of vanilla.
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Old 01-22-2017, 10:18 PM   #18
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Susieqrn,

Do you also make a lemon cream pie? My lemons are sagging they are
so heavy and full of juice.
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Old 01-23-2017, 12:16 PM   #19
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Oh Barbo...it's so funny you should ask that! I am making a two layer lemon chiffon pie today. It's one layer of lemon curd filling topped with a fluffy lemon cream cheese filling. I will let you know how it turns out and post a pic.
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Old 04-18-2018, 10:25 AM   #20
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bumping
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