This delicious low-carb coconut pie is a treat for carb-conscious coconut lovers. It's made with toasted coconut, sugar-free instant vanilla and white chocolate puddings, and whipped cream in a pecan pie crust.
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This luscious dessert has become a comforting delight since I realized the need to trim carbs from my hubby's diet!
Those like him with sugar sensitivities can also satisfy their sweet tooth with mock sweet treats like Keto Strawberry Jello Dessert and Keto Lemon Berry Dessert. Named for the keto diet, they help reduce sugar and carb intake.
I recently made this sugar-free coconut cream pie for my Mississippi man. After a few bites, he named it Undertaker's Delight. I smiled at my undertaker husband and happily agreed!
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Ingredients
In its early stages of testing, this low carb coconut cream pie was made with a graham cracker crust. I used pecans to make a baked keto pie crust sweetened with Stevia to cut a few more carbs.
Pie Crust
- Pecan halves - are processed in the food processor until finely crushed like flour.
- Salted butter - for buttery flavor.
- Salt - to accent all of the ingredient flavors.
- Stevia - a sugar-free, natural sweetener in powder form.
- Egg whites - as a binder that adds crispiness to the baked pie crust.
Pie Filling
- Unsweetened shredded coconut - packaged from the grocery store or shredded fresh coconut.
- Sugar-free vanilla pudding mix - it's the perfect base for a creamy pie.
- Sugar-free white chocolate pudding mix - the white chocolate changes the flavor of the vanilla pudding deliciously.
- Unsweetened coconut milk - from a can or refrigerated carton.
- Heavy whipping cream - the whipped cream adds to the creamy coconut filling.
- Stevia - sugar-free all-natural sweetener.
See the recipe card below for specific ingredient amounts and nutritional data.
Instructions
Pie Crust
Pecans are so delicious and gluten-free, too! They're perfect for replacing flour in a pie shell.
- The pecan halves are processed until finely crushed in a food processor. Then, the rest of the crust ingredients are mixed with the nuts, processed more, and pressed into a pie pan.
- The crust is baked in the oven for ten minutes and cooled to room temperature.
HINT: The pie crust will bubble up during baking; use a spatula to apply pressure after baking so that it will lay flat.
Pie Filling
After the pie crust is baked, brown the unsweetened coconut flakes.
- Continually stir the coconut in a heavy medium saucepan over medium heat for a few minutes until most of the flakes are golden brown. Be careful not to leave the pot until you remove it from the heat and pour the mixture into a medium bowl. The coconut can scorch quickly if left unattended.
- Next comes mixing the instant pudding with coconut milk—yummy! If you haven't tasted unsweetened coconut milk, you must give yourself the experience. It's light, refreshing, and great on cereal or in smoothies.
- Now, stir the cooled toasted coconut into the pudding mixture to make a coconut cream filling, reserving a small amount for the top of the pie.
- Next, whip the cream with Stevia and fold it into the coconut pudding mixture.
- Lastly, pour the creamy coconut filling into the prepared and cooled pie shell.
- Sprinkle the top of the pie with the reserved golden brown coconut.
- Refrigerate until the pie is cold before serving.
HINT: The longer it sets in the refrigerator, the better.
This low-carb coconut cream pie is truly as good as it looks. It's an easy-to-prepare, low-carb treat that delights my undertaker husband!
Equipment
This Emile Henry Pie Plate is a French ceramic pan that is heat—and scratch-resistant, easy to clean, dishwasher—and microwave-safe, goes from freezer to oven to table, and is durable for everyday use.
The Cuisinart food processor has a long track record as a dependable food processor.
Substitutions
- You can use regular milk for coconut milk. It will have less coconut taste.
- Substitute the pecan crust for your favorite crust. The carbs may increase, but the taste will still be delicious.
- Use another vanilla pudding mix instead of the white chocolate for more vanilla flavor.
- Substitute your favorite sugar-free sweetener to sweeten the whipped cream.
Storage
Keep pie in an air-tight container in the refrigerator for up to 3 days.
Top Tip
Placing plastic wrap over the pie dough keeps your hands clean and helps the crust spread evenly.
FAQ
Desserts with less than 30 grams of net carbs are considered low-carb, so since this low-carb coconut pie has a little over 10 grams per slice, it is low in carbs.
A keto coconut cream pie must be low in sugar and carbs, so check the ingredients and nutrition facts.
Only if sugar-free ingredients and sugar substitutes like monk fruit or stevia are used, like in this homemade keto coconut cream pie.
Related
Looking for other recipes like this easy coconut cream pie? Try these:
Pairing
These are my favorite dishes to serve with this low-carb coconut pie.
Best Low Carb Coconut Pie, Undertakers Delight
A pecan crust, whipped cream, and sugar-free pudding make this yummy coconut pie sugar-free, low carb, and gluten-free.
- Total Time: 40 minutes
- Yield: 10 pieces 1x
Ingredients
Pie Crust
- 1 ½ cups pecan halves
- 1 tablespoon salted butter, melted
- ¼ teaspoon salt
- 2 packets stevia
- 1 egg white
Pie Filling
- 1 cup unsweetened flaked coconut
- 1-ounce sugar-free vanilla pudding mix
- 1-ounce sugar-free white chocolate pudding mix
- 2 cups unsweetened coconut milk
- 1 ½ cups heavy whipping cream
- 2 packets stevia
Instructions
Pie Crust
- Preheat the oven to 350 degrees.
- Process pecan halves in a food processor until nuts are finely crushed.
- Add butter, egg white, and stevia then process until well mixed, and the dough starts to form into a ball.
- Pour pie crust mixture into a pie plate, place a piece of plastic wrap over the pie plate and press pie dough evenly into the pan.
- Bake for 10 minutes.
Pie Filling
- Toast coconut in a heavy, medium saucepan over low heat until it is a medium brown color, let cool completely.
- Mix puddings with coconut milk in a large bowl.
- Add cooled coconut to the pudding mixture.
- Whip the cream in a medium bowl with Stevia until soft peaks form.
- Fold cream into pudding mixture.
- Pour into cooled pie crust and refrigerate until pie is cold.
- Garnish with more toasted coconut.
Notes
- Placing plastic wrap over the pie dough keeps your hands clean and helps the crust spread evenly.
- The pie crust will bubble up during baking but will lay flat with applied pressure after baking.
- Use another vanilla pudding mix instead of the white chocolate pudding mix if preferred.
- The pie cuts best when it is cold.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Sweets, desserts
- Method: Baking
- Cuisine: American
This pie is truly as good as it looks. It's an easy-to-prepare, low-carb treat that is definitely my undertaker husband's Delight!
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Phyllis LeBlanc says
Hello Kay I just found your blog and I love your recipes. A couple of questions about the low carb coconut pie: You "fold the whipping cream into the pudding mixture". There's no separate meringue on top, correct? Did you also stir the coconut into the pudding mixture? It looks like you sprinkled the toasted coconut on top.
Louisiana Woman says
Hi, Phyllis! Thank you for your interest and compliment. Very encouraging! Yes, I fold the whipped cream into the pudding mixture and there is no separate meringue on top. Yes I held out a little toasted coconut to add on top as a garnish. Enjoy!
Lynne Townsend says
Hi Kay, it’s Lynne Townsend here………saw this pie recipe……..looks yummy!
I think about you so often, visit with Sharon, and my girls are still talking about “ deboning a chicken “ !!! They’re so impressed! Take care!
Louisiana Woman says
Hi, Lynne! So good to hear from you. Thank you! We must debone and stuff a chicken next time you're in town. 😉