Sugar Free Coconut Pie

My husband loves coconut pie; it's probably his favorite.  However, he's diabetic, so pie is not something I make very often because he just doesn't need the sugar. Still, I have made coconut pie for him on occasion, all the while feeling a bit guilty about doing so.  Granted, there are many sugar substitutes on the market, and I've tried almost all of them; the results have always been less than desirable.  I had resigned myself to making his favorite deserts with real sugar but making less often.

I happy to say that is no longer the case.  A few weeks ago, I attended a gluten free and allergy expo in Dallas, TX with my daughter.  While walking through all the vendor displays and sampling all the gluten free products, I stumbled upon a vendor with a new sugar substitute--Swerve (at least it was new to me).  Unlike other brands of sugar replacements, Swerve has both a granular and confectioner's version (I was really intrigued by the concept of a replacement for confectioner's sugar).



 According the company's website (www.swervesweetner.com), Swerve is a zero glycemic index sugar substitute that contains no artificial ingredients, preservatives, or flavors.  The website states that Swerve is made be fermenting glucose with Moniliella polinis--a natural microorganism found in honeycomb--to break down the glucose and produce Erythritol, which is classified by the FDA as a zero-calorie, 4-carbon sugar alcohol that does not affect blood glucose. 

This sounds great, but still I was a skeptic.  I've just never had any real success with sugar replacements, but I decided to give it a try.  My grandmother's coconut pie recipe would be the perfect test.  So I gathered the ingredients and began.

First, I combined the sugar and flour (with just a pinch of unrefined salt), stirring this dry mixture until everything was well mixed.  I then added the half-n-half (this could be substitute with a lower fat milk or non-milk product, but you'll lose some of the richness) and egg yolks which I had whisked together and the butter (cut into small chunks).  I know many will be horrified that I added the egg yolks at this point, but I've found that if you mix the milk and eggs and start them at a cold temperature, the yolks won't scramble.

Use a low heat and stir constantly!  This is critical!  If you step away there's a very high chance that your custard will scorch--and that's a very bad thing!  Stir constantly until the mixture thickens and begins to bubble (about 10--15 minutes).  When the mixture becomes thick and bubbly, stir in the coconut and the vanilla flavorings. 

Pour into your favorite pie crust and top with meringue (I've included my recipe using Swerve).  Sprinkle the top of the pie with some coconut shreds and place in the oven to cook and brown the meringue and coconut. I need to mention that my family doesn't really like the "mile high" meringue, so I stick with a much thinner meringue layer.  However, if you family likes the "mile high" meringue, by all means--go for it!

The pie turned out beautifully!  At this point, the problem became holding off my husband long enough for the pie to set; he wanted to dig right in!  I was more than pleased with the result; in fact, the pie was better the next day.  Unlike other sugar substitutes, neither the custard nor the meringue separated.  I'll definitely make other recipes using Swerve.

Here's the recipe for the pie:

Sugar Free Coconut Pie

 

1 1/4 cup Swerve granular sweetener

1/4 cup flour

3 cups half-n-half

1 cup coconut flakes

pinch of salt

3 egg yolks (save the whites for the meringue)

2 tablespoons butter, cut into small chunks

1 teaspoon coconut or vanilla flavoring

 

Whisk the milk and eggs.  In a large saucepan, combine the flour, Swerve, and salt.  Add the milk and egg mixture and whisk to combine.  Add the butter.  Stir constantly over low heat until the mixture begins to thicken and bubble.  Add the coconut.  When the mixture is thick and bubbly, remove from heat and stir in the coconut of vanilla flavoring.  Pour into your favorite pie crust.

 

 

Sugar Free Meringue

 

3 egg whites

1/4 cup Swerve sweetener

1 teaspoon cream of tartar

1/2 teaspoon vanilla flavoring

 

Preheat the oven to 350 degrees.  On the highest speed, beat the egg whites until stiff.  Slowly add the sugar, cream of tartar, and vanilla flavoring.  Beat until stiff peaks form.  Spread over the pie and place in the oven until the meringue browns.  Be careful at this point as the meringue will brown rather quickly.