My husband said I should call this As Good As It Looks Coconut Cream Pie, haha! That tells me a lot! He is my biggest fan but thankfully he will tell me if it needs tweaking… but he liked this so that makes me HAPPY!! Wow, a sugar free, gluten free coconut cream pie that you can eat without guilt! YES, it has butter, egg yolks, heavy whipping cream, but it does not have flour or sugar… so if you are eating the TRIM HEALTHY MAMA way you can still have your pie and eat it too… lol. Or lose weight and eat your pie too. However you want to say it, dessert is NOT off the menu! I have lost 40 lbs (I’m 33 weeks pregnant now and have gained around 8 or 9 lbs total) eating wonderfully delicious food thanks to Trim Healthy Mama lifestyle!
Let’s get started.
First I made an almond flour crust. It was so super easy. This was NOT my creation…. I googled it and found this one from Elana’s Pantry (she has so awesome recipes, you should check out her website), almond flour pie crust LINK HERE. I am going to use this crust for other recipes. It really was very easy!
Baked Pie Crust (allow to cool).
For the filling, heat up butter, half & half, heavy whipping cream, your sweetener, and a pinch of salt.
Toast up the unsweetened shredded coconut until slightly golden brown. Set aside.
Crack & separate your eggs, whisk the yolks in a bowl.
Once the sweetener is dissolved, slowly pour about half of the heated cream mixture into the yolks, whisking as your pour. Pour the egg yolk/cream mixture back into the rest of the cream mixture and continue to heat up.
Once the cream/yolk mixture is thickened (and if you cannot get it thickened enough, use about a tsp of xanthan gum to thicken mixture), add half the toasted coconut into it and add your vanilla. Mix.
Pour into the crust.
Put this into the crust and put into your fridge. Allow to cool and harden an hour. Mix up your heavy whipping cream and sweetener to make the topping. Spread on top and sprinkle the rest of the coconut topping. Put back in fridge or freezer (for 10 minutes) if not hard enough. SLICE IT UP AND ENJOY!!!!
This pie is an (S) dessert if you are following Trim Healthy Mama! If I can make this, you can make this!!
AS GOOD AS IT LOOKS COCONUT CREAM PIE (S)
BY SARAH CRIDDLE
SERVES 8 TO 10
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Ingredients:
Pie Crust Link: Almond Flour Pie Crust
Filling:
6 eggs yolks
1 cup of half & half (you could replace this with Almond milk if you prefer, it should still work)
1 cup of heavy whipping cream
1/2 a stick of butter (4 tbsp.)
3/4 cup of THM GENTLE SWEET (or whatever sweetener you want to use… if using the THM Sweet Blend I would do 1/3 cup, if using Truvia do 1/2 to 3/4, if using xylitol or Swerve I would do 1 cup and then a tbsp after that to make sure it’s sweet enough. )
1 tsp vanilla
pinch of salt
1 tsp xanthan gum
1 cup of toasted unsweetened shredded coconut
Topping:
1 cup of heavy whipping cream
3 tbsps. THM Gentle Sweet
1 tsp vanilla
1/2 cup of toasted unsweetened shredded coconut
Directions:
Make the crust and allow to cool. In a pan, heat up your sweetener, butter, half & half, heavy whipping cream until the sweetener dissolves on medium heat. Crack and separate your yolks (save the egg whites for another recipe) and whisk. Slowly pour about half the cream mixture into the egg yolks whisking as you pour. Pour that back into the cream mixture. Slowly heat up on medium heat stirring constantly. Do not boil. When it begins to thicken slightly, reduce heat to low and continue to stir until thickened… 5 minutes or so. If it does not thicken the way you would like it to, add a tsp of xanthan gum whisking while you sprinkle it on. Add your tsp vanilla and 1 cup of the toasted coconut. Pour this mixture into your cooled pie crust. Place in the fridge for an hour. Blend the heavy whipping cream, sweetener and vanilla to make your topping. Pour that over the top and sprinkle the toasted coconut. Put back into the fridge to continue to hard. Slice up and enjoy! Honestly this was even better the next day!! Soooooooo happy to share this with you!
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Sent from my iPad
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I tried to subscribe to your email feed and it said it wasn’t enabled. Will this be done at any time. I am not on fb or any of the other social sites. Please let me know because I would love to follow you. I am on THM. LOVE, LOVE, LOVE your recipes.
Oh no!! I will check it out and see what is wrong! Hopefully have this fixed asap!!
Yes, I had the same trouble trying to subscribe.
I think it is fixed now… I hope! Once you subscribe it opens up a page for you to type in a code, then I think it sends you an email to verify that you want to subscribe. Hope it works for you!!
I made this recipe for Easter and it was delicious! We also love your German Chocolate Cake too!
Ohh YAY!!!! I am sooo glad!! I am craving the German Chocolate Cake, might have to make that again really soon!!
Sarah, thank you so much for all these awesome recipes!!! I made your sweet and sour chicken tonight and my whole family, all 10 of us, even the ones who hate Chinese, LOVED it!!! Great job!
Awesome!! I am so glad!! 🙂
Would you be able to give me the approx. measurements if I was to just use stevia as the sweetner (thm stevia). I have realized that my body does not like erythritol or xylitol, which I am so sad about ! Thanks in advance !!!
Hmmm, I would try maybe 1/2 a tsp at first. I haven’t tried straight stevia but it should work. 🙂
Oh me! Oh my! How do I love this pie! I just made 2… one coconut and the other chocolate (substituting unsweetened chocolate for coconut in this recipe) and do they taste yummy!!! I didn’t know the difference between thm sweet blend and Truvia, but discovered that Truvia does have sugar in it…just not as much. Sigh… I’ve been off the sugar, but I’m hoping a little bit won’t be too bad for maybe 1 day a week. Desserts like cake and pie just taste better and doesn’t leave an after taste with every bite!
Now…I must find your Chinese chicken recipe and that German Chocolate Cake!
Thanks for the great recipes!
Oh this made me so happy!!! Now you have to try the Pumpkin Cream Cake!!! YUM!!
I just made this as a dessert for dinner tomorrow. I used THM sweet blend and went by your suggested measurement of 1/3 cup. Sadly, that is way too much. I’m not going to sweeten the whipped cream for the topping in hopes that will make it edible. I just thought I should note this in case someone else tries it.
Ok thank you for letting me know!! 🙂
I just made this (it’s in fridge setting up). I used 1 TB sweet blend and tasted it and it almost tastef too much! Hopefully will taste better when it’s cold
Oh I hope it turned out too!! 🙂
The pie set perfect but I am new to stevia and other sweetness and I have to say it’s hard to get it right! It has an off taste still to me
It does take a little bit to get used to stevia. Thank you for letting me know! 🙂
Love the coconut cream pie! Thanks
YAY!! thank you!!
cannot wait to try this!!
I can’t wait to try this recipe! It looks so good!
Coconut cream pies are my fav!!!
This looks wonderful. I hope to try making it soon!
i don’t have xantham gum could I use gluccie instead?
Yes! That should work… I haven’t tried it yet but I think it should work just fine!
Can I use the swerve confection sugar? I also have Pyure stevia.
Yes you can! Pyure is more like Truvia, I believe so that should work too! 🙂
Also, I do not have xanthum gum. Will this be a problem?
Do you have gluc? That should work as well too!
I followed your recipe using the truvia and I tasted it before I poured it into the pie crust. It tastes pretty sweet. Is that normal? Is the pie crust gonna mellow the sweetness out or should I not sweeten the topping?
Hmmm… I think it depends on the tastes buds… this amount of Truvia was perfect for us…I would maybe use less sweetner in the topping just incase. 😉
This was amazing!!! Seriously it should be on your high priority list to make soon!!
I thought this recipe was pretty tasty. I made it for my birthday dessert yesterday. The end product was beautiful. The only thing I will do differently next time is use a little less Truvia. It was little too sweet for my taste. I went ahead and added the 3/4 cup Truvia when I should have started with a 1/2 cup. Ah well, next time.
Sarah I really enjoy an eggy custard flavor could I achieve this if I add an extra egg? Would it set up just as nice?
Yeah sweetener is definitely a personal taste… less is always more! 😉 Yes, I think adding another couple eggs would give it a more custardy taste!
I am gonna make this Sunday! Thank you for sharing it!
Xoxo
I hope this turned out for you!! 🙂
Looks yummy ..do you not cook the pie because of the eggs
Well, you are cooking the eggs in the custard so it doesn’t need to be baked. 🙂
Could you use canned coconut cream in this instead of heavy cream?
Hmmm… you can definitely try! I think it would work!
I finally got around to making the pie. I used a coconut crust from the THM cookbook, swapped the heavy cream for coconut cream, and used half the amount of Gentle Sweet it called for. I also added more toasted coconut in the filling, the whip cream topping and still sprinkled it on top ( I really love coconut). The pie, is amazing! Thanks for such a great recipe! I will make it again, and again and again, as coconut cream pie is my absolute favorite!
Yummmm that’s sounds awesome!!! 🙂
Can this pie be frozen for later?
I would think so… but I’m not a hundred percent sure!
I am so sad-I had this and the crust opened in my browser and when I went to start the crust it says it can’t be found I closed everything and tried it again with no success. Soo sad cause it looked super easy and so delish!!
I think her (Elana’s Pantry) site is down… keep checking!!!
I get confused on the coconut oil to use. What would you suggest to make the crust?
I use coconut oil to make the crust… there should be a link to a crust recipe in the post! 🙂
I made this pie today to celebrate the first Nebraska football game of the season. Coconut Cream Pie is one of my husband’s top favorite foods, and he gave this pie a whole hearted “Yum!” He usually says of my THM desserts, “It was ok, but not the real thing.” This one was a true winner! 🙂 I followed the recipe to the T, used Swerve and did the almond flour crust. All turned out beautifully. Thank you for sharing! (We have also had your Taco Salad Crunch twice and love the “junk food”y goodness of it!)
Woohoo!! So glad you liked it! I think this is probably one of my favorites too!
Oh my gosh I didn’t know truvia had sugar?!
There is a type of Truvia.. I think its the Baking Truvia that has sugar in it. Always check labels! 😉
Hello and thank you for this recipe! QUESTION: What about using Coconut Extract, rather than Vanilla Extract?
That would work!
I wonder about making it into bars instead, with just a bottom crust (not up sides, like using a square dish)?? Anyone tried this? I like the variations mentioned, with an extra egg, coconut cream (or canned milk??), even coconut extract. WOW
This pie is DELICIOUS!!! Had a little trouble with the topping thickening to my liking but hubs and I both enjoyed it!! Thank you for your work developing these recipes!!
Yes, I have the same issue sometimes.. it really has to do with getting the egg mixture hot enough but not too hot to burn. Keep cooking it and it should get thicker. I also feel like fresh eggs work best!
I used THM Sweet Blend and the pie has a bitter taste. My family wouldn’t eat it. 🙁
ahhhh…. I’m so sad. I would only say to start small and a little more at a time to get it to the right taste. ;-/