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.

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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.

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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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57 responses to “Blender Coconut Pie (low carb)

  1. I don’t have a blender. Could I use a food processor?

  2. June M. Freeman

    The taste and texture was wonderful but mine didn’t set in the center so I had to skim the golden brown top off (so it wouldn’t burn) and bake 10 minutes more. Loved it!

  3. I am going to try it with my muffin top pan for small individual pies. My hubby will be excited to have a dessert 🙂

  4. This is one of the best coconut pies ever!! Thank you for posting!! We are hooked on this and it’s not bad for you, in moderation!! Lol

  5. I’m a little confued on the wording of the carb count. Is the whole pie 31 carbs, so divided by 8 slices, it’s approx 4 carbs per slice? The “each 1/8th of the pie piece” is throwing me.

  6. baking this right now and it looks and smells delicious! I did nearly double the sweetener amount though and taste tested it before pouring it into the pie pan…tasted yummy!

  7. Thank you for this recipe! I made it today, and the kitchen smelled so fragrant as it baked. I couldn’t wait for it to cool 😉 so I ate some while it was warm, and it was custardy and delicious…. I thought it was plenty sweet, and mine was not crumbly or odd textured at all. I baked it in my deep dish pie pan, as it wouldn’t all fit in my regular 9″ pan. I will be making this again. 🙂

  8. OMG. This is good beyond belief. I made it as a pie for Thanksgiving. Then I made it again and filled my small silicon cupcake baking cups about half full. Baked about 45 minutes and then cooled slightly. Put them into the freezer for a couple of hours and then, when frozen, popped them out of the cups and stored them in a freezer bag. Tastes great frozen or thaws in a minute or so. They are almost cookie sized and that helps with portion control. I could easily eat half of the pie at one time. Next time I may try it with coconut milk and maybe some LC chocolate chips in the bottom of the cups!

  9. Any non-dairy AND non-soy substitute for cream?? Thank you in advance

    • One of the most popular non-dairy options for cream is full fat coconut milk. I’ve not tried that in this recipe but it might work great since it is coconut pie! 🙂 An option for chocolate puddings, is to blend pureed avocados in with the pudding ingredients.

      Here’s some info I found…”Coconut Milk – Full fat coconut milk adds a rich, creamy texture very similar to that of heavy cream, although it will give your recipe a subtle coconut flavor. To make this simple and effective substitute, refrigerate a can of coconut milk, then add a bit of powdered sugar or other sweetener and vanilla to taste. Whisk or mix the coconut milk with an electric mixer until you achieve a heavy cream or whipped consistency. This substitute is also effective in baked goods and sauces for savory dishes, such as poultry and seafood.”

  10. Carolyn Boutin

    I have this in the oven right now based on the original recipe. It smells so good and is the easiest pie I have EVER made. Can’t wait till tomorrow!

  11. It was delicious!!!!! I’m wondering, was the butter meant to go in, or was that listed in ingredients to grease pan? I put it in, I could have eaten the whole pie. A coconut custard delight!!!

  12. In the oven now! I might have left my vitamix on too long because it started to change consistencies but I think it’s going to be perfect! Excited…….

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