Wednesday, June 24, 2009

Low Carb(ish) Coconut Cream Pie

My fine friend Ellen from work gave me THIS COOKBOOK at work last night (gracias) so I had to make something from it right off the bat. I found several options that intrigued me, but since a Walmart is my closest grocery store and it is the lamest store ever and I hate it--if not just for my own loathing, but in honor of Ellen and her overwhelming hatred of it-- I chose this recipe that sounded delish and that I had all the ingredients on hand. Walmart SUCKS!!
Anywhoooo, I didnt make the crust that was suggested in the book, though I think it would be probably very tasty. The shortbread cookie crust they suggested required actual shortbread cookies and guess what store decided to quit carrying all their sugar free cookie products today just to annoy me. So, I made the "traditional pie crust" from the book. It was pretty tasty, though I will say a bit of a wheat-y flavor since it was made with whole wheat pastry flour. A perfect pie crust texture though and held together well so you could actually pick up your piece of pie. I will definitely use the recipe again.
The filling was really really good. It would be good as just a pudding with whipped cream on top....that may happen sooner than later and would make this much less time consuming without the crust making and baking.
I say this is low carb(ish) because it is definitely not an everyday dish. A piece of this pie made with the shortbread crust would have 16 carbs. A piece of store bought coconut cream pie has 40+ carbs, more than half of which is pure sugar.
So, here is the recipe and both crust options.

Coconut Cream Pie
for the coconut layer:
1 1-ounce package sugar free instant vanilla pudding mix
1 cup low carb milk (or 1/2 cup heavy cream mixed with 1/2 cup water)
1 1/2 tsp coconut extract
1/4 cup unsweetened coconut, toasted, divided
3/4 cup whipping cream

for the whipped cream layer:
1 cup whipping cream
3 packets splenda
1/2 tsp vanilla extract

also, make one of the crusts below, bake and cool.

1. For coconut layer: In a small mixing bowl, whisk together the pudding mix, milk, coconut extract, and all but 1 tablespoon of the toasted coconut (reserve the rest for garnish at the end). Set pudding mixture aside. In a medium mixing bowl, using an electric mixer on med-high speed, whip the cream until soft peaks form. Add reserved pudding mixture to the bowl with cream and whisk until well combined. Refrigerate for 30 minutes.
2. For whipped cream layer: Whip cream, splenda and vanilla until stiff peaks form.
3. Assemble the pie by spreading the pudding mixture over the crust using a rubber spatula, then spooning the whipped cream mixture over the center of the pudding, spreading it to the edges. Sprinkle reserved coconut over the top.

Carbs are 11 per serving assuming you cut it into 8 pieces.

Traditional Pie Crust
1/2 cup wheat gluten flour
1/2 cup whole wheat pastry flour
1/4 cup almond flour
1 tbsp granular splenda
1 egg yolk, beaten
3 tbsp cold butter
3-4 tbsp very cold water

Preheat oven to 375. In a mixing bowl stir together the gluten flour, pastry flour, almonds and splenda. Stir in egg yolk with a fork and then the butter mashing it into coarse crumbs. Add the water a tbsp at a time until you can get the mixture to form into a ball. Let it rest for a few minutes while you spray your pie pan with some cooking spray.
Roll it out and put it in the pan--I am paraphrasing, obviously.
Bake for 15-20 it so it doesnt burn at the end, but good and brown is better than under done.

Carbs are 9 per serving assuming you cut it into 8 pieces.

Coconut-Shortbread Cookie Crust
24 Murray sugar free ring shaped shortbread cookies, crushed
1/2 cup unsweetened coconut
5 tbsp butter, melted

Preheat oven to 350. In a small bowl, combine all ingredients together. Spray pie plate (9 inch) with cooking spray, then pat crust mixture into bottom of pan.
Bake for 8 minutes, until nicely browned. Let cool before filling.

Carbs are 5 per serving assuming you cut it into 8 pieces.

This is the crust I made before I baked it.
Filling and topping--pardon these awful pics, my regular camera battery was dead so these are phone pics!

And, finally, the finished product. It was yummy!
Let it be know that all of these recipes come from Everyday Low-Carb Desserts: Over 120 Delicious Low-Carb Treats Perfect for Any Occasion (Paperback)
by M.S. Kitty Broihier M.S. R.D. (Author)
Shout out to her!!


Tina Davis said...

sounds yummy other then the coconut, i hate it! i think it taste like grass! but i dont mind the flavor of it! lol i know this is crazy but the pir does look really good!

Katelyn said...

Yumm, I dont understand you coconut haters, because I know my sister to be one as well. It's GREAT! But I want to know where you find unsweetened coconut, because I have looked and failed. And I will continue to say that walmart doesn't carry my sugar free vanilla wafers every other time I go as well. Jerks.

Jenni said...

Walmart sucks and coconut is something that I have learned to like while doing low eggs!!

Jenni said...

and this coconut was toasted in butter inside the pie and on top.

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