Wednesday, November 16, 2011

Low Carb Banana-Coconut Cream Pie

This pie is so scrumptious! I just love banana and coconut together, they compliment each other so well. This recipe is super easy to whip up too. I am not a fan of meringue so I usually top this pie with fresh whipped cream and garnish with toasted coconut. Delicious!

This recipe makes 8 servings with 8 carbs each. If you use Splenda count the extra carbs. If you wish add one small sliced banana, it will add 2.6 carbs to each slice.

  • 1 baked Pie Crust 
  • 2 packets unflavored gelatin (4 tsp)
  • 1/2 cup cold water
  • 4 egg yolks
  • 3/4 cup carb free sweetener (I use xylitol)
  • pinch of salt
  • 1 cup of water
  • 1 cup half & half
  • 1 cup heavy cream
  • 1-1/2 tsp vanilla
  • 2 tsp banana extract
  • 1 tbls butter
  • 1 cup plus 2 tbls unsweetened coconut
  • 1 small banana sliced (optional)
To toast the coconut for garnish simply add the 2 tbls of coconut to a small fry pan over medium heat and stir until it is golden brown, being careful not to burn it. Remove and set aside to cool. In a small bowl add the 1/2 cup of cold water and sprinkle the gelatin over the surface, set aside to soften. In another bowl combine the yolks, salt and sweetener, set aside. In a medium sauce pan bring half & half and water to a low boil. Slowly add 1 cup of the hot liquid to the yolk mixture whisking constantly. Add the unsweetened coconut and the yolk mixture to the sauce pan and bring to a low boil while stirring, cook and stir 2 more minutes then remove from the heat. Add the butter, vanilla, banana extract, and softened gelatin. Stir until the gelatin in completely dissolved, then stir in the heavy cream. Cool the filling to room temperature. If you wish, arrange the sliced banana on the bottom of the crust then pour in the cream filling. Place in the fridge until set. Top with fresh whipped cream and sprinkle with toasted unsweetened coconut. I hope you like this pie as much as we do, Enjoy!

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