Cooking Mommy: Coconut Custard Pie, no-sugar added

Monday, May 14, 2012

Coconut Custard Pie, no-sugar added

So I started cutting into this pie before I remembered to take a picture. This is originally my Nana's recipe, but I lightened it up and also made it no sugar-added because I was cooking for some friends and some of them were diabetic. I could not taste the splenda in this, and everyone absolutely loved this pie, including me! A few of the people there said they've never had a no sugar added coconut pie and that it was delicious!

Ingredients
3 eggs - well beaten
3/4 cup splenda or sugar
1 cup shredded coconut, sweetened
1 tsp vanilla
1/8 tsp salt
1 1/2 cups fat free or 1% milk
1 1/2 Tbsp butter
1 unbaked pie shell

Combine eggs, sugar or splenda, coconut, vanilla, and salt and beat well. Heat milk and butter in microwave for about 2 minutes. Slowly add to egg mixture while continuing to mix. Pour into pie shell. Bake 10 minutes at 425 degrees and reduce oven heat to 350 degrees and continue baking 15-20 minutes. Bake longer if necessary. Pie should be firm in the center but still "jiggle" a little. I did end up having to bake mine an extra 5 minutes or so.

WW points: 6 points for 1/8th of the pie

2 comments:

CindyMay 14, 2012 at 5:41 PM
But doesn't sweetened coconut have sugar? Not to be picky. =]
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AmberMay 14, 2012 at 7:15 PM
Yes it does, Mom! :-) That is why I say no sugar added, not sugar free. You buy "sugar free" apple pies in the store but apples naturally have sugar in them. If you are that sensitive to sugar, you can sub unsweetened coconut. It is more difficult to find though.
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Allergies and Intolerances

My son, Daniel previously had allergies to egg whites and peanuts. I am lactose intolerant. My nephews have allergies to many foods. I will try my best to label things to help those with allergies since I know it's difficult finding recipes sometimes when someone in your home has common food allergies. Make sure you check labels yourself. If it's marked soy-free or nut-free, it only means it doesn't have the soy or nut protein in it, not necessarily the oils. Look for dairy-free, egg-free, gluten/wheat-free, nut-free, and soy-free labels.

Egg replacements

If you need an egg free recipe, I have some great egg replacements. Now these really won't work in recipes that require a lot of eggs, like a meringue or cheesecake, but they do work well in most recipes I've ever tried.

Egg replacement #1: use 1 Tbsp ground flax seed and 3 Tbsp of water in place of 1 egg. Why this works? I don't know, but flax seed is extremely healthy for you, full of lots of omega fatty acids, so this is my preferred substitute.

Egg replacement #2: Boil 1 cup of water and 1 packet of unflavored gelatin together. In it's liquid state, use 3 1/2 Tbsp of this in place of 1 egg.

I have found sometimes one works better than the other. The flax seed seems to work better overall, I believe, but my mother-in-law made Christmas cookies with the gelatin and you couldn't even tell the difference.