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Triple Coconut Cream Pie

Submitted by: Mary on 07/19/2003
4722 views
2.90 avg rating
231 votes
 
 
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Ingredients

FILLING:

2 C Cream

2 C Unsweetened, shredded coconut

1 Vanilla bean, split in half lengthwise

2 Large eggs

3/4 C Granular splenda

3 T Atkins bake mix

1/4 C Unsalted butter, softened

CRUST:

1 C Macadamia nuts, finely ground

1/2 C Unsweeteend coconut, shredded

1/3 C Butter, melted

1/3 C Brown sugar twin
TOPPING:

2 1/2 C Heavy cream, chilled

1/3 C Granular splenda

1 t Vanilla extract

GARNISH:

1 1/2 C Coconut (use fresh) cut into large "chips"

Low carb white chocolate ( 4 to 6 ozs)

Directions

FILLING:



Combine cream and coconut in a medium saucepan. Scrape seeds from the vanilla bean and add both the seeds and pod to the cream mixture. Place pan over medium high heat and stir occasionally until the mixture almost comes to a boil.



In a bowl, whisk together the eggs, splenda, and atkins bake mix until well combined. Temper the eggs (to keep from scrambling) by pouring a small amount (about 1/3 cup) of the hot cream mixture into the egg mixture while whisking. Then add the warmed egg mixture to the saucepan of cream and coconut. Whisk over medium high heat until the filling thickens and begins to bubble. Keep whisking until the mixture is very thick, 4 to 5 minutes more. Remove the saucepan from the heat. Add the butter and whisk until it melts. Remove and discard the vanilla pod. Transfer the filling to a bowl and place it over a bowl of ice water. Stir occasionally until it is cool. Place a piece of plastic wrap diractly on to the surface of the filling to prevent a crust from forming and refrigerate until completely cold. It will thicken as it cools.



CRUST:



Combine the pie crust ingredients and press into a 8 or 9" pie plate, glass pan is pretty. Bake until light golden brown at 350 degrees, allow to cool completely.



When the filling is cold and the crust is cool, fill crust with the filling, smoothing the surface.



With an electric mixer whip the heavy cream with the splenda and vanilla on medium speed. Gradually increase the speed to high and whip to peaks that are firm enough to hold their shape.



Fill pastry bag fitted with a star tip with the whipped cream and pipe it over the surface of the pie or spoon it over the surface of the pie.



GARNISH:



Preheat oven to 350 degrees. Spread the coconut chips on a baking sheet and toast in the oven, watching carefully and stirring once or twice until lightly browned, 7 to 8 minutes.



Use a vegetable peeler to scrape about 2 ozs of the low carb white chocolate into curls.



Place toasted coconut chips and low carb white chocolate curls onto top of pie.

Additional Information

This is a wonderful pie and is well worth your efforts!

Servings

8

Calories

5.6

Time to prepare

2 hours

Difficulty

Average
 

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