My Low Carb Coconut Cream Pie is my twist on a classic Coconut Meringue pie that will be a great treat. It has a wonderfully cream coconut custard topped with a fluffy sweetened meringue. The perfect sugar-free pie option for any coconut lover.
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 always has everyone running to the kitchen.
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 ever used too 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.
How Do I Make a Meringue for this Coconut Cream Pie?
Traditionally Coconut Cream Pies are topped with meringue. There’s nothing quite like a fluffy, dreamy meringue to top your pie if that’s the look you are going for.
Making a beautiful meringue is not hard to pull off, but there are a few steps and precautions you want to keep in mind when you go to make your topping for this pie.
It’s important when making a meringue that you have a very clean bowl and beaters and the eggs whites that you are going to work will need room temperature.
Start with the room temperature egg whites and add a little cream of tartar. Doing these important things will help to produce the most consistent and stable volume in your meringue.
When it comes to the last element of the meringue, the sweetness, I highly recommend you use a superfine low carb sweetener so it will dissolve easily and not leave you will a graining texture.
However, if you are like me and don’t like the meringue you could skip the meringue on top of the pie and use fresh whipping cream instead.
Do you like meringue or not like meringue? Either way, this Coconut Cream Pie is a treat and I hope you enjoy it around your table as we do around ours.
Tips for Making This Coconut Cream Pie
- Always start with room temperature ingredients for the best results.
- Chill the pie filling overnight for the best results when it comes to firming up. Most traditional pies use a thickener like cornstarch but for this low carb filling gelatin is used and it needs a lot of time to firm up enough to be sliceable.
- When sweetening the meringue for the top of the pie be sure to use a superfine sweetener or one that will easily dissolve while the egg whites are whipping up into stiff peaks.
- After topping the Coconut Cream Pie and baking the meringue, let the pie cool completely and chill again for at least an hour or two to make it the perfect set texture. The coconut filling will loosen up some as it cooks so it needs to chill again to thicken up.
- It is best to prepare this pie ahead of time that way you have plenty of time for the pie to chill and set perfectly.
- Don’t care for meringues? Swap the meringue out with a homemade fresh whipped cream, it is delicious this way too.
- Store any leftover pie in the refrigerator.
A low carb and gluten free version of the classic Coconut Cream Pie. This creamy custard filling sits in a gluten-free pie crust and is topped with toasted meringue.
Coconut Cream Filling
- 2 (15oz) cans of unsweetened coconut milk
- 1/3 cup of heavy whipping cream
- 1/3 cup + 2 tablespoons of Pyure Sweetener
- 4 large eggs, separated
- 2 teaspoons of vanilla
- 2 teaspoons of Knox Gelatin
- 1/4 teaspoon of Xanthum Gum
- 1 cup of unsweetened, shredded coconut
- 1/4 teaspoon coconut extract (optional)
- 1 1/2 cups of Trim Healthy Mama Baking Blend (or almond flour)
- 1/4 cup of Pyure or Truvia
- 1/3 cup melted butter or coconut oil
- 4 egg whites at room temperature
- 2 tablespoons of Pyure or Truvia Sweetener
- 1/2 teaspoon cream of tartar
- To prepare the coconut filling first separate your eggs, setting the egg whites aside for the meringue topping.
- Next add the coconut milk, heavy cream, sweetener, egg yolks, and vanilla to a medium saucepan over medium heat. Bring the milk mixture to a slow simmer, whisking very often being careful not to let it boil too hard.
- When the mixture is at a slow simmer sprinkle the gelatin into the milk mixture while whisking continuously.
- Once the gelatin is all mixed in follow the same step to mix in the Xanthum Gum. Remember to whisk while adding both the gelatin and Xanthum to avoid large clumps.
- Next, add in the shredded coconut and continue whisking and cooking the filling for 5 minutes until it starts to thicken. It will not be extremely thick as it will need to chill to completely set up.
- Remove from the stove, if desired add the optional coconut extract into the mixture and stir well.
- Then add the mixture to a medium bowl to cool slightly before placing the mixture into the fridge to set up for several hours.
- To prepare the crust to add the dry ingredients to a bowl and slowly add the butter or coconut oil. Mix well until the crust is moist and will stay together when pinched between your fingers. If using just almond flour start with just 1/4 cup of butter or coconut oil as it is less absorbent than the baking blend.
- Press the crust mixture into a deep-dish pie plate and press it evenly around the bottom and up the sides.
- Bake the prepared crust at 350 degrees Fahrenheit for 10-12 minutes. Watch the crust carefully so it doesn't burn. The crust should be golden brown. Don't overcook as the crust will become harder if over-baked.
- Prepare the meringue as the crust cools by adding the egg whites into a mixing bowl along with the cream of tartar and beat on high until the egg whites start to get foamy. At this point as the egg whites are whipping up slowly sprinkle the sweetener into the egg whites.
- Continue to whip the egg whites until they form stiff peaks.
- Once the crust cools add the thickened coconut custard and then top it with the fluffy meringue. For an added touch sprinkle about a tablespoon more of coconut over the top of the meringue, but that is optional.
- Bake the pie in a preheated 350-degree Fahrenheit oven just until your meringue cooked through and a nice light golden brown.
- Refrigerate your pie until chilled and serve.
*Note: If you do not have a baking blend you substitute almond flour. Depending on the brand you use the crust could need more coconut oil. Start at 1/3 cup and add more by the tablespoon if the mixture is still to dry to hold together.
Serving Size1 slice
Amount Per ServingCalories 269Total Fat 25gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 8gCholesterol 83mgSodium 58mgCarbohydrates 12gNet Carbohydrates 4gFiber 6gSugar 2gSugar Alcohols 2gProtein 8g
I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.
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!