Blender Coconut Pie (low carb)

My Mom’s Coconut Cream Pie was always my favorite.

On a low carb diet, this is the next best thing.   It’s not so much like a cream pie, but it sure is good.  And easy.  That counts a lot.


Blender Coconut Pie

4 whole eggs
¼ cup butter
¼ teaspoon salt
2 teaspoons coconut extract (flavoring)
2 teaspoons vanilla extract
½  teaspoon baking powder
1 cup unsweetened coconut
2 cups heavy cream
½ cup Splenda
, or my favorite, Swerve

Pre-heat oven to 350 degrees. Butter a 9 inch pie pan.  Place all ingredients in a blender and blend until smooth.  Pour into prepared pie pan and bake for approximately 1 hour until top is golden brown and set.  Cool.  Store in refrigerator overnight to give the “crust” time to better set up.

Optional, top with whipped cream prior to serving.

Total net carbs are 31. Divided into 8 slices, each piece has right at 4 carbs.


Recipe courtesy of the  Low Carb Friends Recipe Board.  

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!


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58 responses to “Blender Coconut Pie (low carb)

  1. I made this pie yesterday and WOW it’s delicious the flavour is yummy and I absolutely love the crumbly texture of the pie …..unlike other egg custard pies…..this pie is so easy to make ,I’ll be definitely be making this pie again and again . Thanks for sharing the recipe 😃

    • That is awesome! I made it not long ago and if is very yummy! The “crust” part has so much flavor. I wouldn’t mind it being creamier but I think it’s the high fat content that makes it crumbly. It is easy to make for sure! Thanks for stopping by with your review. 😀

  2. I’m sorry for the stupid question but: does ‘t’ mean ‘teaspoon’ in the recipe? I’m Brazilian.. :DD

    • That’s not a stupid question 🙂 Thank you for pointing this out. I never considered that it might be confusing. I have revised the recipe. If you have any other questions, let me know. 🙂 Thanks for stopping by.

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  4. I LOVE this recipe!! I am making it for the SECOND TIME in only 2 weeks.. this time for my family who lives out of town. New to low carbing, and this is a really great treat! Very quick and super easy to make. Thanks for your creativity!

  5. I just made this over the weekend. It was delish! However, my pie came out of the oven nice and high but then deflated pretty thin. Anyone know what I did wrong? I used a can of coconut milk and 1/2 c. of HWC to = 2 c of HWC. Other than that, I followed the directions exactly. Thank you so much for posting this. It was super easy and tasted so good. This has become a favorite in my recipe book 🙂

    • I think that may be fairly normal. It’s been a while since I made this pie. I keep forgetting to get all the ingredients. It’s not real thick, but pretty dense.

  6. This was absolutely wonderful!!! The only thing I did differently was put it in a 9×13 glass baking dish. It was divine, thank you so much for sharing!

  7. Pingback: Top Low Carb Recipes Roundup, Oct. 13 -19 · Low Carb Zen

  8. I made this today with a few substitutes, I only had 1 tsp. of coconut extract so I used 3 of vanilla. I had 1 cup heavy cream so I used 1cup 1/2nd 1/2. Turned out awesome. and so good. Thanks, will go in my low carb file.

  9. Sabrina Hogan

    I can’t wait to try this. I wonder if I could use equal instead of splenda. and would it be the same equivalent?

  10. Yummy!!! I was craving something sweet while low carbing it and this just hit the spot perfectly. Not too super sweet and loved the texture, reminded me of coconut custard pie. Definately making this again!!! Thank you!!!

  11. I tried this recipe for Christmas, and my daughter (who is low-carbing with me) and I both loved it! Yeah, the texture is, um, “different,” but it’s not unpleasant (just don’t go in expecting it to be creamy or custardy). I used a little extra sweetener (maybe 3/4 cup), with half as Splenda and half as an erythritol/stevia mix.

    I particularly loved how easy this was to make! That’s a big plus to me.

    I couldn’t fit quite all the batter in the pie pan I used, so next time I’ll test the volume of my various pie pans to see which holds the most (they are all supposed to be 9 inches, but I think some are a bit deeper and/or steeper). I know the recipe has raw eggs, but I drank the surplus batter. It was so good! Like coconut eggnog!

    I found that the pie started to get very dark after about 40 minutes, so I turned the oven down a bit, then I ended up taking it out after about 50 minutes. The center was spongy but not liquid at that point, and a toothpick came out clean. Yep, it was done. And the browned portion didn’t taste burnt; just toasty.

    This was a HUGE winner for a sugar-free and low-carb dessert with us. I often find such desserts to be a bit of a disappointment, but I LOVE this pie. Thanks for posting it!

    • That is awesome! Thanks for the positive feedback. 🙂 It’s been a while since I made this recipe but thanks for reminding me how good it is. I’ll have to try it again soon.

    • that’s great! I think the texture is “different”, too. lol Especially when cold. I think maybe it’s due to the amount of fat (cream) in the recipe. 🙂

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  13. Did you count the carbs from the Splenda in this? Have you tried it with liquid or powdered stevia?

    • wooh! It’s been a while since I made this, but I’m sure I did. Hopefully I didn’t forget to count the Splenda carbs. No, I’ve never tried any other sweetener. I’m really liking the Ideal sweetener from Kroger and think it would be a good choice.

  14. I made this and it wasn’t sweet at all. It had a weird texture, not like coconut pie at all. It was very spongy. I tried it plain and with whipped cream. Definately better with whipped cream. I’m sorry, I wanted to love it, even like it, but more than half ended up in the trash after being in the fridge a week. I may play around with the ingredients to try and make a custard out of it.

    • I agree, the texture is kind of strange, especially when cold! I think it’s the amount of fat in the cream, maybe?

      With just 1/2 cup of Splenda, not it’s not very sweet, but when you’re low carbing, you’re used to things not being very sweet, or I am.

      Grace2882 loves this recipe and has featured it on her site.

      But now as a custard…yum! What a great idea. Do you plan on baking it in a water bath to create a more custard like texture, or did you have another process in mind?

  15. Pingback: Blender Coconut Pie | Grace2882

  16. Oh my goodness. I made this and it is wonderful and so easy. I will be highlighting this on my blog on Friday if you don’t mind with a link back to your recipe. I LOVE this.

  17. Oh I have to try this. I only need heavy whipping cream. This is so in my to do list for this weekend. 🙂

  18. Judy, I know your mom’s pie was the best, as was mine’s. 🙂
    How are we making it without them? I really don’t know how, but I just keep plodding along, day by day.

    I was telling my younger brother the other day, how much richness she brought to my life. I am so thankful for all the precious memories.

    Thanks for stopping by!

  19. This looks so gooood! We have a lot in common. My mother’s coconut pie was one of my favorite dishes she made, too. I miss her cooking so much. She used to make all my favorite things whenever I came home.

  20. I am going to make this..old one but a great one! I am going to sub coconut Milk for the HWC in it I think…

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