For the Crust:
- 1 ½ cups sugar-free graham cracker crumbs (about 12 full crackers)
- ¼ cup unsalted butter, melted
- 2 tablespoons erythritol or monk fruit sweetener blend
For the Filling:
- 8 ounces cream cheese, softened
- ½ cup unsweetened full-fat coconut milk (from a can, chilled overnight)
- ½ cup erythritol or monk fruit sweetener blend
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, but enhances flavor)
- 1 pound fresh strawberries, hulled and finely diced (about 2 cups)
For the Topping:
- 1 cup heavy cream, chilled
- 2 tablespoons erythritol or monk fruit sweetener blend
- ½ teaspoon vanilla extract
- ½ cup unsweetened shredded coconut, toasted
- 6-8 small fresh raspberries or strawberry slices, for garnish
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the sugar-free graham cracker crumbs, melted butter, and 2 tablespoons of erythritol. Mix until the crumbs are thoroughly moistened.
- Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. You can use the bottom of a glass or your fingers to compact it well.
- Bake the crust for 8-10 minutes, or until lightly golden. This helps to set the crust and give it a pleasant crispness. Remove from the oven and let it cool completely on a wire rack while you prepare the filling.
- Prepare the Coconut Cream Base: Open the chilled can of full-fat coconut milk. Scoop out the thick coconut cream that has solidified at the top, leaving the liquid behind. In a large mixing bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Add the solid coconut cream, ½ cup of erythritol, vanilla extract, and almond extract (if using) to the cream cheese. Beat on medium-high speed until the mixture is light, fluffy, and well combined, scraping down the sides of the bowl as needed. This usually takes another 3-5 minutes.
- Gently fold in the finely diced strawberries into the cream cheese mixture. Be careful not to overmix, as this can break down the strawberries.
- Assemble the Pie: Pour the strawberry-cream cheese filling into the cooled pie crust, spreading it evenly with a spatula.
- Cover the pie loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the filling to set completely. This is crucial for a firm, sliceable pie.
- Prepare the Toasted Coconut: While the pie is chilling, spread the unsweetened shredded coconut in a single layer on a baking sheet. Bake in the preheated oven (or a toaster oven) at 300°F (150°C) for 5-8 minutes, stirring occasionally, until golden brown and fragrant. Watch it closely as coconut can burn quickly. Let it cool completely.
- Prepare the Whipped Topping: Just before serving, in a clean, chilled mixing bowl, combine the heavy cream, 2 tablespoons of erythritol, and ½ teaspoon of vanilla extract. Beat on high speed with an electric mixer until stiff peaks form.
- Garnish and Serve: Once the pie is fully set, remove it from the refrigerator. Spread or pipe the whipped topping over the top of the pie.
- Generously sprinkle the toasted coconut flakes over the whipped topping. Garnish with fresh raspberries or strawberry slices.
- Slice and serve immediately. Enjoy your delicious Diabetic-Friendly Strawberry Coconut Cream Pie!
Cooking Tips and Variations
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