COCONUT CREAM PIE
My 22-year old son, Jonathan, tried a piece and said, “That is not going to last long!” That is high praise coming from Jon ( he himself is a discerning baker in his spare time - of the higher carb kind), but even if I say so myself, this was really creamy-good – almost tastes like there is condensed milk in it! We did not even wait for it to be properly chilled and still it was amazingly yummy! Properly chilled it requires superlatives to describe it, I think.
Coconut Crust:
1 cup walnuts, ground (or use almonds)
¼ cup dessicated unsweetened coconut
¼ cup SPLENDA® Granular
1 tbsp powdered erythritol
2 tbsp coconut flour, OR oat flour
2 or 3 tbsp butter, melted
Filling:
12 oz cream cheese
3 eggs
½ cup powdered erythritol (Netrition.com)
1/3 cup classic coconut milk (I used Roland brand)
1 tbsp coconut oil
2 tsp ThickenThin Not/Sugar (can use Not/Starch or Xanthan gum)
1 tsp vanilla
½ tsp Splenda Quick Pack or equivalent
Coconut Crust: In food processor, grind walnuts or almonds with metal blade. Add coconut and grind again. Add SPLENDA® Granular, erythritol, coconut flour and butter; process. Using plastic wrap, press crust in 9-inch glass pie dish (no need to grease it). Bake in 325°F oven 10 minutes.
Filling: In food processor, process cream cheese until softened and well blended. Add eggs and process. Add erythritol, coconut milk, coconut oil, ThickenThin Not/Sugar (or equivalent), vanilla and Splenda (or equivalent); process, scraping bowl occasionally.
Pour filling over crust. Bake 30 minutes at 325°F.
Helpful Hints: It is possible to double the ingredients for the filling and place in a springform cheesecake pan and bake longer, but then the calories will be much more, of course. The brand of coconut milk that I used was creamy good – similar tasting to cream with a coconut flavor. One could potentially use 2 tbsp butter in the crust, as I used ¼ cup and that was a bit too much, although nice and rich tasting – so I figured 2 or 3 tbsp.
Nutritional Analysis: 12 servings, 1 serving with 3 tbsp butter in crust:
227.9 calories; 5.8 g protein; 21.5 g fat; 3.0 g carbs
10 servings, 1 serving:
273.5 calories; 7.0 g protein; 25.8 g fat; 3.7 g carbs