Description
A pecan crust, whipped cream, and sugar-free pudding make this yummy coconut pie sugar-free, low carb, and gluten-free.
Ingredients
Units
Scale
Pie Crust
- 1 1/2 cups pecan halves
- 1 tablespoon salted butter, melted
- 1/4 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 1/2 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.
