Calling all coconut lovers... you'll just adore this show stopping low carb coconut cream pie. It's so creamy, but with a wonderful high protein "punch" that you would never believe.
Enjoy this fast & easy version of Grandma's favorite pie - it's not only easy to make, it's truly a low carb lover's coconut dream."
1/2 Cup Carb Counters™ Bakesquick™ - 1LB
1 Packed Cup Carb Counters™ Gluten Free Whip It Up™ Instant Dessert Maker (Vanilla flavor)
1 Stick (1/2 cup) Unsalted butter (Melted)
1 Cup Unsweetened coconut flakes
2 Tablespoons Egg Beater™ type egg product
1 Teaspoon Coconut flavoring (Optional)
1 - 1/2 Cups Hot water
1 Cup Sweetened whipping cream
Preheat oven to 350º
To toast the coconut:
Place a piece of parchment or foil on a cookie sheet.
Spread the unsweetened coconut flakes in single layer on cookie sheet and bake for 3-4 minutes until golden. Set aside.
For pie crust:
In small bowl, combine Bakesquick™, 1/4 cup packed Whip it Up™ and the melted butter. Stir with fork, spread in bottom of 9" pie pan. With a piece of plastic wrap, press to cover bottom and sides of pie pan.
Bake for 10-12 minutes until light golden brown. Cool and set in fridge to chill.
In a medium size bowl, whisk in 3/4 cup packed Whip it Up™.
Slowly whisk in 1-1/2 cups of hot water slowly to mix. Continue to whisk vigorously for a minute more until mixture is smooth and creamy. Whisk in the coconut flavoring, if using.
Add Egg Beaters™ and whisk in until well blended. Stir in 2/3 cup coconut flakes.
Cook's tip: break up coconut flakes with your fingers or crush into smaller ices if some flakes are too large.
Stir 2/3 cup coconut flakes into filling, reserving 1/3 cup for springing on the topping if desired. Otherwise, stir in all the coconut.
Place filling in baked pie crust in fridge to chill for at least 1 hour.
Note: For speed chilling, place filling in bowl in freezer for 30 minutes, then spread in baked pie crust and place in fridge.
low carb coconut cream pie
For Whipped Cream Topping:
Whip 1 cup whipped cream sweetened with low carb sweetener equal to 1 Tablespoon sugar. Spread on top of chilled pie and sprinkle remaining toasted coconut flakes on top. Chill.
Serve and store chilled. Pie may be frozen for up to 1 month. Makes 7 servings, 5 net carbs per serving.
Non pasteurized eggs: To use eggs in place of the pasteurized Egg Beater™ type product stir in 2 egg yokes and bake filled pie crust in 350° oven for 15 minutes.
For Meringue Topped Version:
Beat 3 egg whites until soft peaks form. Gradually add low carb sweetener equal to 1 Tablespoon sugar.
Cook's tip: Some folks would add 1/2 teaspoon of cream of tarter to this meringue when whipping - it stabilizes the meringue and keeps it from falling a bit. I have omitted here and the pie pictures are made without the meringue. If you want a higher more lighter meringue, then by all means add it to the egg white while whipping. If you use a copper bowl to whip the eggs in though, you will not need to add cream of tarter because the copper does the job of the tarter.
Spoon meringue onto pie, with spoon seal to the edges of pie crust, sprinkle on remaining coconut and bake at 350° for 12-14 minutes until peaks are golden brown.
Don't want to toast the coconut?
Omit the toasting but heat the flakes in a microwave for a few seconds to bring out more flavor.
For gluten free version, use Carb Counters™ Graham Cracker style pie crust or other gluten free pie crust of your choice.
For Low Fat Version:
Use meringue topped egg whites in place of whipped cream and a prepared and baked Carb Counters™ Press 'n Bake pie crust in place of the Bakesquick™ one above.