Wednesday, June 18, 2008

Sugar-free coconut cream pie recipe

Here's how I adapted Southern Living's coconut cream pie recipe for my diabetic husband:

I suspected the custard would convert well. It calls for 4 egg yolks, but only 1/2 cup sugar. I used Splenda.

  • Reduced the starch to 1/8 C. and added a 5th egg yolk for extra thickening.
  • Used unsweetened coconut (in the freezer section).
  • Swapped pastry for a crumb-style crust: ground pecans, cinnamon, and enough butter to stick. Still working on the perfect proportions!
  • Or omit the crust altogether--let the filling set as a thick coconut custard with whipped topping.

TO LOWER COST: I used powdered milk instead of half-and-half, and frosted with a skim coat of Cool Whip instead of a fluffy cream cloud. The filling is the star of this recipe.

16 comments:

April said...

I was wondering about this when I saw the picture. It looks divine!

Meredith, do you ever use agave nectar/ agave syrup in recipes? I've been using it in homemade ice cream -- it is still a sugar, but has a very low glycemic index. It's pricey, but delicious for treats. Splenda makes us a little ill, so I use agave instead. Wondered if you'd experimented with it at all? I may have to try this recipe with it.

Shannon@Idylwild said...

This sounds delicious! How is cooking with SPlenda? Do you notice any aftertaste?
I love the plate, by the way. My kitchen is blue and white.

LISA said...

This sounds absolutely wonderful!

Lisa
Cents To Save

My Boaz's Ruth said...

Yum.
Any more diabetic recipe ideas?

Mod Girl said...

Totally off topic, but that is a beautiful fork!

Meredith said...

Thanks! You can click on the Southern Living link to get the full-sugar recipe.

Agave still spikes my husband's blood sugar like regular sugar. Splenda doesn't seem to have the same effect.

Splenda is not as good as sugar. I would use regular sugar if I weren't cooking for him. After all, the whole pie only uses 1/2 cup...if you use unsweetened coconut, that is.

I have a real sweet tooth, though, and the creaminess of the custard really made the small amount of sweetener better.

Fawn said...

Thanks, Meredith!

amyswandering said...

My husband will be thrilled - thank you!

mamabeck said...

Seriously. I am tearing up, here. You made the pregnant lady cry. The recently dx'ed gestational diabetic lady cry. Can I just say I love you, Meredith!?!

I saw a tasty recipe just yesterday for Coconut Cream Pie (my fave forever!) and had to click off the screen. No way I can have it for now. But you just made my week!!!!

Thank you SO very much!!!!
Off to make an ingredient list!

Anonymous said...

inspiring recipe tweak!

deb meyers

Ernestine said...

Meredith
Thank you for the recipe
I have always made one that you bake and put meringue on top.
This is different. Seems easier with the whip cream or kool whip on top.
Going to try at next family gathering as I usually make a lemon ice box pie.
I am happy I do not have a sugar or weight problem.

Meredith said...

You could DEFINITELY put a meringue on this pie, especially with the leftover egg whites.

I just didn't have time, plus it was so hot in my kitchen.

Ewokgirl said...

Oh, thanks! I'm always looking for something yummy for my FIL, who is diabetic. I usually make him a pie for his birthday each year. He has everything he could want or need... except dessert!

I'm all for any new recipes for my repertoire of diabetic desserts! Now I'll just need to find out if he likes coconut...

Nancy said...

I'm gonna have to try this. As a kid my mother would make my favorite pie in lieu of a birthday cake - - coconut macaroon. Still my fave and now my DH bakes it for me each year.

fight diabetes said...

hi there., i just dropped into ur blog and saw your recipe and it looks delicious! and it looks healthy too..

thanks,
sparco

Melissa said...

Thank you so much for posting this. Coconut Creme Pie is my mother's all-time favorite, so I wanted to make it for her birthday, but I needed a diabetic version, and this one looks like just the ticket!