A Low Carb and Gluten Free Coconut Cream Pie that will satisfy your sweet tooth without all the carbs.
Disclaimer: I was sent a box of free product from Tresomega Nutrition to use in my recipe creation as a part of their Blogger Recipe Challenge. The coconut oil used in this recipe was a part of those products.
Old Fashion Coconut Cream Pie
So one of the many things that my sweet Momma cooked that everyone loves, including myself, is her old-fashioned Coconut Cream Pie. You know the kind, right? The homemade coconut custard base cooked on the stove from scratch then poured into a pie crust and topped with the meringue Yeah, that yummy kind!
Her coconut pie and her chocolate for that matter were always a hit at our holiday gatherings with her side of the family. I can remember my uncle Mike and some of the others trying to hide the pie before anyone caught them which lead to a few minutes of a pie hunt! Luckily, their silliness did not prevail and all of us could enjoy her yummy pies.
The Coconut Cream was also a favorite of my dads when he was still with us. More recently my brother, Paul, who would only eat the chocolate when we were growing up has come around to his senses and even requests that she makes them for him now, ha!
I will always cherish all the times I got to stand with her at the stove as she taught me how to make her pies. Those are some of the best memories and it is moments like that I want to pass on to my son as he grows up cooking with me in the kitchen.
Keeping the Memories But Ditching the Sugar
For years now I have worked to convert her Coconut Cream Pie recipe into one that is low carb, gluten-free and THM “S”. When I say “working” that actually means trying and failing, ha! Getting the flavor close was never the issue, but finding just the right low carb thickening agent was something that took a little work.
I have tried using all Glucomannan (Gluccie) or Xanthum Gun a few times only to be discouraged by the overly slimy texture. If you have every used to much of either of those thickeners you know exactly what I mean I am sure. But recently I had a light bulb moment when I made my Pumpkin Mousse Pie for the blog a couple of weeks ago. I was able to make it by using gelatin, so decided to give it a shot with the coconut pie as well. If you haven’t seen that simple pie you should check it out because it is yummy!
The unflavored gelatin mixed with a small about of the Xantham Gum worked perfectly for thickening the creamy coconut filling, without the off-putting texture! I feel like have finally gotten the recipe as pretty close to what I remember considering it doesn’t use white sugar, evaporated milk, and cornstarch. All the things that make up my mom’s yummy pie.
The crust for this pie was super flavorful thanks to the Tresomega Coconut Oil I used instead of the standard melted butter. Tresomega’s Virgin Coconut Oil is cold pressed and GMO-free. Not only did it work nicely at binding this easy press in crust the coconut flavor complimented the creamy coconut filling nicely. I can’t wait to use it in more dishes like my Coconut Chicken or maybe some holiday fudge!
You can find out more about Tresomega Nutrition’s wonderful Coconut Oil and all their other gluten-free products through the links below! You can also find their products on the websites of Sam’s Club and WalMart!
To Meringue or Not to Meringue, That is the Question!
So with some handy low carb ingredients, inspiration from my sweet Momma, and a few not so perfect pies, I am finally excited to share my version of a Coconut Cream Pie! My recipe has a delicious creamy filling cooked on the stove just as mom does. This recipe also uses a meringue that always makes the pie look so pretty.
However, if you are like me and don’t like the meringue you could top the pie with some fresh whipping cream instead. How do you like your pie? Do you like the meringue or not like meringue? Either way, this Coconut Cream Pie is a treat and I hope you enjoy it around your table like we do around ours!
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