Low Carb Dream Pie with Coconut Crust
When I first made the sugar free chocolate mousse recipe posted here, I knew it would make a great pie filling. I thought about the different types of crusts. Originally, I was thinking to use a chocolate crumb crust, but decided against having so much chocolate in the pie. While looking at recipes for crust made with coconut flour, I got the idea to just make a crust out of unsweetened coconut.
Using the concept of your typical crumb crust, I added a bit of stevia and melted butter to about 2 cups of flaked coconut. I pressed the mixture into a sprayed pie plate and baked until the coconut was toasted a golden brown.
The amount of mousse needed for the pie was about one serving less than double the recipe. I just put what didn’t fit in the pie crust into a single serving dish. The important thing to remember when making the mousse is to use fine powdered erythritol. The granular kind as well as the stevia blends can make the mousse crunchy. I’ve tried using a coffee grinder to powder granular erythritol, but it still ends up being a little crunchy in this type of recipe. The product I use that gets the best results is Sensato powdered erythritol which I purchase here. If anyone has a secret to making powdered erythritol at home, please post the information in the comments.
This pie is delicious and truly a low carb dream. I guarantee you won’t be disappointed with this recipe if you like both chocolate and coconut. Toasted coconut can be sprinkled on top of each slice, if desired.
2 cups flaked coconut
¼ teaspoon stevia extract powder
3 Tablespoons butter, melted
Mix coconut with stevia and melted butter. Press into 9-inch pie plate. Bake at 325F for about 20 minutes or until coconut is toasted to a golden color. Cool before filling.
Chocolate Mousse Pie Filling
1 packet unflavored gelatin
2 tablespoons cold water
¼ cup boiling water
⅔ cups powdered erythritol
¼ teaspoon stevia extract
½ cup cocoa powder
2 cups heavy cream, chilled
2 teaspoons sugar-free vanilla extract
In small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
Stir together sweeteners and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into prepared pie crust.
Makes 8 large pie slices
Carbs per slice: about 6 g
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