Photo: Cut the Calories Coconut Cream Pie Recipe
Ingredients
Crust:
- 1 box gluten-free graham crackers
- 5 tablespoons organic butter, melted
Filling:
- 2 cups organic fat-free milk, such as Horizon
- 2 tablespoons whole wheat flour
- 2 tablespoons sugar substitute, such as Truvia
- 1 teaspoon salt
- 2 beaten organic eggs, such as Cage Free
- 2 cups shredded organic coconut, plus more for sprinkling
- 1 teaspoon vanilla extract
Topping:
- 1 cup heavy organic whipping cream
- 1/2 cup shredded organic coconut
- 2 tablespoons sugar substitute, such as Truvia
Directions
For the crust: Crush or grind the graham crackers. Add the melted butter to the crackers. Once mixed, press the mixture into a 9-inch pie pan with back of a spoon. Make sure the crust is even throughout. Place the crust in the refrigerator.
For the filling: Bring the milk, flour, sugar substitute, salt and beaten eggs to a boil on low to medium heat, stirring occasionally. Once the mixture starts boiling, remove from the heat; the consistency should be thick. Add the coconut and the vanilla and blend together. Then pour in the chilled pie crust. Place the pie in the refrigerator, 10 to 20 minutes.
For the topping: Whip the cream until the consistency is thick. Add the coconut and sugar substitute. Put the mixture over the chilled filling and then sprinkle extra coconut on top! Chill for at least 2 hours.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 2 reviews
By kickwhite_12785179
Raleigh, IL
on August 28, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Your assumption of how good, or not, this pie is should not be made until several hours or even the next day after the ingredients have had time to meld the flavors. Although, the only ingredients I did not have were whole wheat flour and organic graham crackers, this, I believe, may or may not make a subtle difference in flavor somewhat, but will change the nutritional facts. I used traditional unbleached/AP flour and regular graham crackers.One sleeve was more than enough. After the pie had been in the refrigerator for a couple of hours, I tried a small piece and thought, this is a diet pie....just, okay. However, I tried it again a few hours later and it was even better. The next day, I could tell very little difference in this pie and a good traditional coconut cream pie. I would definitely make this pie again. One note: DO NOT USE A FULL TEASPOON OF SALT! I use sea salt and barely used 1/2 t. and could tell it was there. I will cut back a little more the next time I make it.
By tschilberg_6958896
on August 26, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
From someone who HAS to watch their sugar...this was an excellant pie. My husband couldnt even taste the Stevia I used in the filling and the whipping cream. We both agreed that we have tasted a lot of foods that are sugarfree and dont taste good at all. This one, however, is pretty darn close to the real thing. I didnt have any organic or gluten free items. An entire box of regular graham crackers is WAY to much for one 9in pie pan. I would only use half a box. We like putting the crust crumbles on the top of the pie too. I used the whole wheat flour and it turned the filling a bit brown with wheat flecks throughout. It didnt change the taste though. I agree that the salt needs to be cut to a 1/2 tsp, too. 1 teaspoon makes the filling quite salty. We love vanilla so i used 2 teaspoons. Again we agree with the previous review, the pie was soooooo much better the second day. It is so close to a real coconut pie. I will definately make this again.
Read all 2 reviews