Healthy Coconut Cream Pie
This recipe is a little different since it is free of any starch thickeners. It's better tasting and lower in carbohydrates, which is good news for diabetics and people jumping on the new year diet bandwagon. You might try making this pie with coconut cream, but whipping it to a fluffy and light consistency has proven difficult since it is more stiff than regular cream.
The multiple steps make this recipe sound complicated, but it's really just a bit of a drawn out process. I promise you that the labor will be well worth it.
This pie is one of my top three favorite desserts of all time. It was gobbled up within a couple of days by my family when I made it as a Christmas treat! It's got just the right balance of sweetness and richness, with a delicate, light filling and a hint of coconut flavor to tantalize your tastebuds.
1 envelope plain gelatin
1/3 cup unsweetened almond milk
3 large organic eggs, separated
1/2 cup erythritol
2/3 cup half and half, preferably organic
1/8 teaspoon NuNaturals powdered pure stevia extract
1 cup heavy cream, preferably organic
2 teaspoons vanilla
1 Nutty Coconut crust (see this post for the recipe)
baked and cooled
1 1/3 cup finely shredded dried coconut, toasted
Nutty Coconut Crust:
1/3 cup unsweetened coconut
1/3 cup pecan halves
1/3 cup blanched slivered almonds
1/4 cup gluten-free oat flour
1/4 cup buckwheat flour
2 Tablespoons unsalted butter, preferably organic
2 Tablespoons erythritol
1/8 teaspoon fine sea salt
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Preheat oven to 350 degrees Fahrenheit.
Add all crust ingredients except butter to a food processor. Process mixture with short pulses, then process at high power until texture is very fine. Don't worry if the mixture is a bit clumpy from the oils in the nuts and coconut heating up. Melt butter in microwave for a few seconds, then add to mixture. Mix together with a fork, then pat dough into a round ball. Press dough into the bottom of a 10 inch aluminum pie plate. Bake for 12 minutes. Put crust in the freezer or refrigerator to speed the cooling process while you prepare the filling.
Dissolve gelatin in 1/3 cup cold almond milk. In a different bowl, separate the eggs. Add 1/2 cup erythritol to the yolks, and whisk it in until its incorporated. Heat the half and half in a saucepan over low heat until you see bubbles at the edges. Add 1/3 of a cup or so of the heated half and half to the yolk/erythritol mixture and whisk quickly. Then, add the yolk mixture back to the pan and cook over low heat until slightly thickened. This process takes about 10 minutes. Be sure to whisk constantly so you don't get lumps! Remove the thickened mixture from the stove and pour through a strainer into a bowl. Add the gelatin to the heated yolk mixture and whisk it in until it is incorporated. Whisk in stevia and 1 cup of the toasted coconut. Put filling into a bowl, and refrigerate it until it becomes firm. It should thicken up in about a half hour.
In a separate bowl, add egg whites plus a tiny pinch of salt and a bit of cream of tarter if desired. With an electric mixer, beat the whites until stiff peaks form. Remove cooled filling from the fridge, and gently fold egg whites into the yolk mixture. It is fine if there are a few streaks of egg white - it's more important not to break down the light and fluffy consistency. In a separate bowl, whip cream until stiff peaks form. Beat in the vanilla. Fold whipped cream into yolk/egg white mixture. Spoon the filling into the cooled pie crust, smoothing the top over with your spatula. There should be 1/2 cup of filling extra. I like to put it in a separate serving glass for a "preview" tasting of the pie. ;) Sprinkle the toasted coconut all over the top of the pie. Refrigerate pie for at least 4 hours before serving.
~8g net carbs, 270 calories per serving