Sugar Free Coconut Cream Pie Food

SUGAR FREE COCONUT CREAM PIE

Steps:

• Melt butter in large bowl.
• Add almond flour, eggs, sweetener, and salt to butter mix well.
• Stir in coconut flour and shredded coconut until a dough forms.
• Roll out dough between parchment or wax paper.
• Take top sheet of paper off dough and invert into a pie pan.
• Press to fix any cracked areas of crust and flute edges.
• Using a fork, poke small holes throughout the crust.
• Bake crust at 400°F for 10 minutes. Allow crust to cool.
• Heat coconut milk until hot, but not boiling. Meanwhile, beat egg yolks in a small bowl with a fork until well blended.
• When coconut milk is hot, slowly add about 4 tablespoons to egg yolks, stirring quickly with a fork after each small addition.
• Pour yolk mixture slowly into hot coconut milk.
• Reduce heat to low, then gently sprinkle and whisk in sweetener and xanthan gum.
• Cook for 3-4 minutes or until thickened, then remove from heat.
• Stir in vanilla extract.
• Spoon into medium bowl and cover with plastic wrap directly on so skin won't form. Place filling in refrigerator to chill at least 4 hours.
• Spread coconut on a baking sheet and toast in 375°F oven just until golden (about 3-5 minutes). Remove and allow to cool on rack.
• Pour one tablespoon water in a small bowl and sprinkle gelatin on top. Once gelatin has softened, stir in 1 tablespoon hot water until all gelatin has dissolved.
• With an electric mixer, whip the heavy cream with the 1 teaspoon vanilla and 3 tablespoons sweetener until soft peaks form. Slowly pour in dissolved gelatin mixture and beat cream until stiff.
• In large bowl, beat cream cheese until light and fluffy. Slowly beat in the chilled coconut pudding, adding a small amount at a time until smooth.
• Fold in about half the whipped cream into the cream cheese pudding mixture until smooth.
• Spread coconut pudding cream mixture into the cooled crust. Top with the remaining whipped cream and sprinkle the toasted coconut on top.
• Chill for at least 4 hours.

SUGAR FREE COCONUT CREAM PIE

Steps:

• Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown.
• Mix milk, coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes.
• ** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.

SUGAR-FREE COCONUT CREAM PIE (DIABETIC)

Steps:

• Mix together stevia, cornstarch and salt in saucepan.
• Stir in milk gradually. Add coconut.
• Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.
• Remove from heat. Blend in 1-1/2 teaspoons vanilla.
• Cool 10 minutes; pour into pie shell. Refrigerate.
• When cool, top with whipped cream and toasted coconut.

COCONUT CREAM PIE WITH SUGAR-FREE VANILLA PUDDING

Steps:

• 1. In a large mixing bowl,whisk dry pudding mixes, milk & vanilla extract until pudding becomes slightly thickened. Allow to rest a few minutes & fold in 8 oz. whipped topping. Add the 1 1/2 c. coconut.
• 2. Pour into crust. Garnish with extra whipped topping & the toasted coconut.
• 3. Chill pie, covered, at least 2 - 4 hrs. before serving. Refrigerate leftover pie.

QUICK SUGAR-FREE COCONUT CREAM PIE

Steps:

• If using a regular pie crust, bake as per package or recipe directions. Let cool completely. Combine the vanilla pudding mix and milk in a mixing bowl. Beat on low speed with an electric mixer for 2 minutes or until very thick. Fold in the whipped topping and all but 1/4 cup of the coconut. Pour the filling into the pie crust. Sprinkle the top of the pie evenly with the remaining coconut. Place the pie in the refrigerator and chill well before serving.

SUGAR-FREE LEMON CREAM PIE

Steps:

• Preheat oven to 350 degrees F.
• In bowl whisk together eggs, Swerve, sour cream and salt.
• Slowly whisk in lemon juice and lemon stevia.
• Pour filling into pre-baked pie crust.
• Place pie onto a baking sheet and cover around the crust with aluminum foil.
• Bake until barely set, about 30-35 minutes. Center of pie will still jiggle slightly.
• Cool pie completely before adding topping.
• To make topping, place the water into a small saucepan and sprinkle over the gelatin.
• Heat on low stirring constantly until gelatin is dissolved. Set aside.
• Pour heavy cream into a stand mixer with vanilla stevia.
• Whip until peaks form.
• Slowly pour in the gelatin mixture.
• Spread this over the cooled lemon pie.
• Refrigerate 1 hour and up to a day, loosely covered.
• Top with lemon zest if desired when serving.

TOO EASY COCONUT CREAM PIE-CAN BE SUGAR FREE TOO

Steps:

• In a large bowl, beat the pudding mix and milk until the pudding mixture thickens.
• Fold in 1 cup of coconut and half of the whipped topping to the pudding mixture.
• Pour the combination into the baked pie shell.
• Spread the remainder of the whipped topping on top of the pie.
• Sprinkle the remainder of the coconut on top of pie.*.
• Refridgerate and serve chilled.
• * I brown the coconut on top before adding to pie, to make pie look like its been baked. Take a small skillet and place 1/2 cup of coconut in pan and brown over medium heat. Stirring coconut constantly. Be careful, it burns quickly! Add to top of pie.

REDUCED-FAT IMPOSSIBLE COCONUT PIE (SUGAR-FREE)

Steps:

• Preheat oven to 350ºF. Spray 9-inch pie plate with butter flavored cooking spray.
• Beat Egg Beaters with milk and light butter. Add flour and Splenda and whisk until smooth. Stir in coconut and vanilla. Pour into pie plate.
• Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Allow to cool for at least 15 minutes before serving. I prefer to let it cool, then refrigerate it overnight before serving. Cover and refrigerate any remaining pie.
• *If you want this pie to be completely sugar free, you will have to purchase unsweetened coconut or shred your own. You might want to add some extra Splenda as well--to make up for the sugar that's in regular packaged coconut. Also, you can substitute 1 cup egg whites (about 6 or 7) for the Egg Beaters.

SUGAR FREE COCONUT CREAM PIE

Steps:

• 1. Combine splenda, flour and salt in heavy pot. Stir in milk. Stir over medium heat until thick and comes to a boil. Remove from heat, add beaten egg yolks. Cook 2 mins. Remove from heat again, add vanilla, butter, and flaked coconut. Mix well and pour into graham cracker pie crust. Cover with meringue. Bake at 375 degree oven until browned. About 5-8 mins.
• 2. To make meringue: Beat egg white on high. Slowly add Splenda while beating until it stiffens. About 1-2 teaspoons.

SUGAR FREE KETO COCONUT CREAM PIE

Steps:

• In a large saucepan, over medium low heat, add the coconut milk, sweetener, salt, and extract. Stir to combine. Do not boil.
• Whisk the eggs in a small bowl. Temper the eggs by adding a small amount of the coconut mixture into the eggs a little at a time. Do this 3 times then stir in all the eggs into the sauce pan on the stove. Bring to a simmer. Sprinkle the gelatin over the coconut milk and whisk until dissolved. Continue to stir until mixture thickens and internal temperature is 175 degrees F. Remove from the heat. Allow coconut mixture to cool about 1 hour.
• Add the cream cheese to the stand mixer with the paddle attachment and blend until smooth. If you are using the optional shredded coconut, add it to a dry skillet and cook on low heat, stirring constantly, until browned. Once cream cheese is smooth, pour in half the toasted coconut and blend through. Save remaining for topping.
• Add the cooled coconut mixture to the cream cheese in the stand mixer. Blend until well combined and smooth. Taste and adjust sweetener. Pour in 1 cup heavy cream and liquid stevia, switch to the whisk attachment and whisk on medium speed for about 10 minutes to slightly thicken. Taste and adjust sweetener. Pour the batter into the pie crust.
• If using optional shredded coconut, sprinkle remaining shredded coconut over the pie and refrigerate 6 hours or overnight. Optional topping: When you are ready to serve, use a whipped cream canister to decorate crust of pie.