Life Life without Pie, no thanks!
One of my favorite things to do on my journey to health as you may have noticed is to find ways to enjoy my favorite recipes from childhood or special times in my life without the heavy carbs and processed sugars.
This pie recipe is no different and it’s is inspired by a pie that I saw at bed and breakfast years ago on our honeymoon. I knew I needed to try my hand at a sugar free and gluten free version.
I am not sure what made me think of that pie a couple of weeks back but as soon as I did I knew that I needed to try my hand at making one sugar-free and low carb.
I set out trying to find an old family recipe of buttermilk pie that I could play around. As you can see from the pictures I did find one in our family cookbooks and indeed had some success at converting this beautiful pie over to one we can enjoy without guilt!
This is not an overly sweet pie so if you like really sweet you may want to adjust the amount of sweetener you use, but we thought it was just about right for our liking.
Is Buttermilk low carb?
Since buttermilk is typically used in these pies can be too high in carbs, we can get the same effect here by using heavy whipping cream with a tablespoon of white vinegar.
The vinegar helps sour the milk thus mimicking the buttermilk flavor and texture. Basically changing it into a lower carb option for many recipes and the key ingredient of this pie.
It may not sound appealing but the taste and texture of this pie will surely win you over. This has easily become one of my favorite desserts to have on my weight loss journey.
I love coconut but my husband and son do not share the same enthusiasm with the “chewy stuff” (as my little guy calls). I guess not everyone is as “nutty” as me, so I will be making this pie again soon and leaving it out for just a basic Low Carb Buttermilk Pie for those guys.
After all, they do put up with tasting all my creations….good and BAD.
Believe me, when I say again, there have definitely been some bad! So I try to cater to them as often as I can to keep them happy and willing! If you don’t like coconut either you can omit it totally or perhaps add chopped nuts instead. It will be great either way.
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Coconut Buttermilk Pie (Low Carb,Gluten Free, THM Friendly)
Ingredients
For the Filling
- 1 cup of heavy whipping cream
- 1 T of white vinegar
- 1 cup of unsweetened shredded coconut
- 1/2 cup plus 2 Tbsp of Pyure
- 1 stick of softened butter (not melted)
- 5 large eggs
- 1 tsp of pure vanilla
- pinch of salt
For the Crust
- 1 1/2 c of THM Baking Blend*
- 1/4 c of Pyure or Truvia
- 1/2 c melted butter
Instructions
- First add the vinegar to our heavy cream and let set for 10 minutes while you prepare the crust.
- To prepare the crust add the dry ingredients to a bowl and slowing pour in the butter. Mix well until the crust is moist and will stay together when pinched between your fingers. If using just almond flour start with just 1/3 cup of butter as it is less absorbent than the baking blend. Add more as needed 1 Tbsp at a time.
- To make your filling combine heavy cream after it has set with all the ingredients except the coconut in a mixing bowl.
- Mix on medium speed until all the ingredients are incorporated and smooth. There should be no lumps.
- It is important to have your butter very soft so that it mixes in but DO NOT melt the butter and add it to the pie as the heat from the butter will scramble your egg mixture. That is a mess, trust me.
- Once your filling is smooth you can stir in your coconut flakes and add the mixture to your crust.
- Lastly add your filling to your pie crust and bake at 350 degrees for about 40-45 minutes or until the center is set with only a slight wiggle. The pie will need to cool completely before you cut into it. I also like mine after it as chilled for a couple of hours.
I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!
We don’t like pyure bc the cooling effect it gives….how much gradual stevia would you suggest using instead?
I saw Pyure at Walmart and the package indicated that it was twice as sweet as sugar. In other words, for 1 C of sugar in the recipe only use 1/2 C of Pyure. My understanding is that Gentle Sweet is even more sweet than Pyure. For 1 C of sugar only use 3/8 C of Gentle Sweet, according to THM. So your measurements in the recipe imply that Gentle Sweet is the same as sugar. I’m very confused.
Susan, I have always been told that Pyure is much sweeter than Gentle sweet and you need more GS to be as sweet. I only use Pyure so I usually ask in our THM blogger support group to make sure. I will ask tomorrow to make sure I am giving the right measurements and let you know. I also see ladies in the group saying that Pyure is sweeter than Gentle Sweet, but again I will double check and let you know when I double check.
Some of our Thanksgiving guests are not shredded coconut fans (texture issues). Could I omit without affecting the structure, or maybe replace with coconut flour?
Yes, you should be leaving it out.
Vinegar? I don’t see it listed.
Yes, so sorry. I will edit to add in the vinegar.