Sugar-Free Coconut Cream Pie Recipe
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr

This creamy coconut pie with toasted coconut sprinkled on top is a crowd pleaser. No one will ever guess it is sugar-free.

Course: Dessert
Cuisine: American
Author: Schyrlet Cameron
  • 2 c. all-purpose flour
  • ½ tsp. salt
  • 1 c. (2 sticks) vegetable shortening
  • ¼ c. ice water
  • 3/4 c. granulated sugar substitute
  • ¼ c. cornstarch
  • 1 ½ c. cold milk
  • 1 c. half-and-half
  • 1 large egg
  • 1 large egg yolk
  • 2 tsp. coconut extract
  • ½ tsp. vanilla extract
  • ½ c. coconut, shredded
  • 1 (8 oz.) tub sugar-free frozen topping, thawed
  • ½ c. coconut shredded
  1. Preheat oven to 450°. In a medium bowl, mix together the flour and salt. 
  2. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse meal. Sprinkle water on the dough, a tablespoon at a time, mixing quickly with a fork after each until the dough holds together and be formed into a ball. 
  3. Handling the dough as little as possible, divide it into two equal portions and form into two smooth balls. Set aside one of the dough balls.

  4. Roll one dough ball out onto a lightly floured surface until it forms a circle about 1/8-inch thick and 2-inches wider than a 9-inch pie plate. 
  5. Line each pie plate with a crust. Use a fork to pick crust sides and bottom. 
  6. Bake for 20 minutes or until brown. Cool completely. 
  1. In a medium saucepan; combine the sugar substitute and cornstarch. 
  2. Stir in the milk and half-and-half; whisk until cornstarch completely dissolves. 
  3. Add beaten eggs and whisk. Bring mixture to a low simmer over medium heat; stirring constantly. 

  4. As the mixture starts to thicken, remove from heat briefly, and stir thoroughly, including corners, to discourage lumps. 
  5. Return to heat, simmer, and stir for 1 to 2 minutes. Pudding should be thick and smooth. Stir in extracts and coconut and take from the heat. Cover with plastic wrap; gently press wrap on top of pudding. Cool completely. 
  6. Remove plastic wrap from filing. Pour into pie crust. Top with whipped topping, to cover pie. 
  1. Preheat oven to 350°. Spread coconut on an ungreased cookie sheet and toast until golden brown. Cool completely. 
  2. Sprinkle top of pie with toasted coconut. Refrigerate for several hours.