EASY LO-CARB BLENDER COCONUT CREAM PIE
4 eggs
1/4 cup butter, softened
1 cup granular Splenda or equivalent liquid Splenda
1/4 teaspoon salt
1/2 teaspoon baking powder
2 cups heavy cream
1 cup Angel Coconut, double batch
1 teaspoon vanilla or pineapple extract, optional *

Place all of the ingredients in a blender and blend until smooth. Pour into a buttered 10-inch pie plate. Bake at 350 for 45-60 minutes (see my comments below). Bake less time for a more custardy pie and longer for a more cake-like pie.

Makes 8 servings
Can be frozen (see note below)

* I used 1/2 teaspoon of each.

NOTE: You can freeze the pie, but it will come out much softer and more fragile after thawing. It will go from being very dense and cheesecake-like to a little more creamy.

With granular Splenda:
Per Serving: 389 Calories; 38g Fat; 5g Protein; 7g Carbohydrate; 1g Dietary Fiber; 6g Net Carbs

With liquid Splenda:
Per Serving: 377 Calories; 38g Fat; 5g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

After 45 minutes and the top was getting very brown, and it tested done with a knife, so I removed it from the oven. It's more like a coconut custard pie than a cream pie, but perhaps it would come out more firm after baking for an hour. I was afraid that the top would burn if I baked it longer though. I might try lowering the oven temperature after 45 minutes next time and see what happens.

The flavor is very nice and reminds me a little of pineapple upside down cake, especially the brown crusty parts. I highly recommend using some pineapple extract in it if you like that flavor. Rather than use dry unsweetened coconut, I decided to use Angel Coconut because it's more moist. I'm not sure what the baking powder does in this recipe because it's basically a custard and custards don't usually have baking powder in them. I liked this pie and I think it's good enough to make again and try for a more cake-like texture by baking it longer.

UPDATE: After chilling for several hours, the pie firmed up quite a bit and is no longer like custard. I'd say it's kind-of-sort-of-almost the texture of a cheesecake with chewy bits of coconut in it. I don't think I'll bake it any longer than 45 minutes the next time I make it because I see now that it's a little crumbly. I think that if it baked longer, and became dryer, it might fall apart too much.


Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.

HOME | MENUS | RECIPES | BREADS | SOUPS | SALADS | MAIN DISHES | SIDE DISHES | SNACKS | DESSERTS | MISC RECIPES