Best Too Easy Coconut Cream Pie Can Be Sugar Free Too Recipes

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.

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.

LOW SUGAR COCONUT CREAM PIE

Steps:

• Whisk 2 boxes pudding mix with milk.
• Stir in 1/2 Cool Whip.
• Add coconut.
• Pour into pie shell and add other half Cool Whip to top of pie.
• Refrigerate.

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.