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Low Carb Coconut Pie, Undertakers Delight

A pice of low carb coconut pie on a white plate.

A pecan crust, whipped cream, and sugar-free pudding make this yummy coconut pie sugar-free, low carb, and gluten-free.

Scale

Ingredients

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 3/4 cups heavy whipping cream

2 packets stevia

Instructions

Pie Crust

Preheat 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 pudding mixture.

Whip the cream in a medium bowl until soft peaks form. 

Fold cream into pudding mixture.

Pour into cooled pie crust and refrigerate until pie is cold.

 

Notes

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.

Keywords: low carb coconut pie

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