Low-Fat Chocolate Coconut Silk Pie.. wh--what?!

Posted on 09/23/2012 by doc__holliday
Hey bakecists!
Long time, no entry.

I decided to throw my powdered wig into the ring for this month's challenge, since all the recipes I've posted to this date have been on the health-conscious, high-protein side. Normally, I follow a lower-carb diet, which means I do not fear fat and generally consume quite a bit of it. Fat ain't the enemy, people, but some folks still think it is. I try to stick with healthy fats when I use 'em, and have developed the most INSANE love of coconut lately so I thought "holy hell, wouldn't it be fun to attempt something that's low-fat AND coconut?" WTF?! Low-fat? Coconut? LOW-FAT AND COCONUT?? Could it be done? And, more importantly, could it be done in a TASTY manner?

Well. I did. I made a low-fat pie. A LOW FAT CHOCOLATE COCONUT PIE. And it's good. And by 'good', I mean, AWESOME. And it almost didn't make the censors here. :O My boyfriend, who absolutely dislikes any of my healthy cooking (and claims he can 'taste' the beans in my black-bean brownies when NOBODY ELSE CAN) was amazed: "as a lifetime despiser of tofu, I was surprised by how well the tofu was masked by the delicious chocolatey flavour."

What did you say? Tofu? Why..yes! And: you'll never guess what random ingredient replaced the fat in my flakey pie crust....it will seriously muck your brain up!


The pie:

The filling is a recipe I adapted from Chocolate Covered Katie, her 'Ultimate Chocolate Fudge Pie' to be exact. I modified it to suit my fitness needs and will post my version thus:

1 package Mori-Nu Silken Tofu (firm!)
2 tbsp cocoa powder
1 tsp pure vanilla extract
2 tablespoons milk of choice
scant 1/8 tsp salt
6 oz dark chocolate (baking chocolate)
2 tbsp xylitol
2 tbsp artificial coconut extract.

Basically, melt the chocolate in a double-boiler and then blend all that s**t up in your food processor.

The filling is a no-bake filling, but, for this pie to qualify for the BakeBakeBake challenge, bakeage needed to occur. I'm not a huge pie fan, but, I have been working on perfecting my pie crust, so I was all like "yah! I need a pie crust!" Immediately after, I was like "s**t!! pie crust are held together with fat! F**k!!"

So I wracked my brains online and found a crazy recipe for a flakey pie crust that uses...mashed banana?? It was so weird, I HAD TO TRY IT.

The ingredients:
1 and 1/4 cup whole wheat flour*
(*I used 1/2 + 1 tbsp whole wheat and 1/2 + 1 tbsp all purpose)
1 peeled banana, chilled
1 tsp cinnamon
1 tsp xylitol
1/2 tsp salt
1-2 tbsp cold water

Basically, you make the pie crust the same way you do as a full-fat one: break up the cold banana into the whole wheat, add some water, don't over-process it, chill for 20 mins in the fridge.

I pre-baked the pie crust for 30 mins at 350F in the oven (score the bottom or else you'll get bubbles) and then poured the chocolate silk pie filling in and let it set overnight.

As a capper, I was like "as if this dessert isn't ridiculously healthy enough, I'm going to up the ante and make a FAT-FREE FROSTING.

So I adapted Tosca Reno's Yogurt Cheese Frosting recipe. It's a bit labour-intensive, so I actually didn't finish it in time for the photography, so instead, I did a glaze with yogurt and xylitol, blended confectionary sugar style:


But, if you still want the recipe for yogurt cheese frosting, here it is:

1 container of vanilla greek yoghurt (fat free, of course!)
cheese cloth & a strainer.
Strain the yogurt over a couple of days, changing the cheesecloth layer daily. It should end up in a consistency like cream cheese. Then, add your ratio of xylitol that you blend in a food processor to be very fine (I like to go with 2 cups sugar to 1/2 cup yogurt cheese for a thick buttercream consistency). I can't stress enough how much this recipe has changed my life. I frost ALL my cupcakes this way and nobody can tell the difference (in fact, I've been told that my red velvet cupcakes are the greatest thing ever due to the "slightly tangy" frosting--I just use plain yogurt instead of vanilla for that one).

Then, we topped off the pie with toasted coconut (which you would omit if you were going totally fat-free, but we weren't..)

This is a low-fat recipe. Which means the sugar content is extra amplified. In the future, I'd cut down the sugar addition to 1 tbsp xylitol in the fudge filling, and not add any frosting. This pie is rich enough on its own. The pie crust, while delicious and suspiciously devoid of a banana-y flavour, was a bit dry in the thicker parts, so it will work best as a very very VERY thin crust. In the future, I will probably do a graham cracker crust for this pie, but that involves butter, and wouldn't fit in with the challenge!


And of course, the nutritional information:

Pie filling - Calories: 142, fat: 6g, 4g protein 10g carbs
Pie crust - Calories: 76, fat: 0.3g, 2g protein 15g carbs

This is based upon 8 servings. And trust me, this pie is so rich and chocolatey, you won't need to have a bigger piece ;)
squid_ink 24th-Sep-2012 12:40 am (UTC)
holy toledo must try this

it looks amazing

thx for the nutritional info. If it works out i can make it for thanksgiving, my father in law has pancreatitis and needs all fat gram information. The meal I make is basically zero fat so this dessert is right in his target range for a meal!!! ::))
squid_ink 24th-Sep-2012 12:41 am (UTC)
quick question.. .can I get xylitol in a health food store? or regular supermarket?

doc__holliday 24th-Sep-2012 01:27 am (UTC)
You should be able to get xylitol in a regular shop, but definitely the health food store. Xylitol is the shiznit. It's actuallY GOOD for your teeth, and it won't affect your weight. I've used it while cutting down to 15% bodyfat, and suffered no ill consequences.
mpinsky 24th-Sep-2012 12:48 am (UTC)
Done and done! Added to my recipe lists! :O~
sinkwriter 24th-Sep-2012 01:58 am (UTC)
Mashed bananas in a pie crust? Shut the front door! *GRIN*

Seriously, the whole thing looks divine.

But pardon my ignorance -- what is xylitol and where would I find such a thing? Thanks!
doc__holliday 24th-Sep-2012 12:28 pm (UTC)
xylitol is a sugar-alchocol free sugar substitute. You can get it at any health food store.
sinkwriter 24th-Sep-2012 04:00 pm (UTC)
Thanks very much!
sororcula 24th-Sep-2012 05:14 am (UTC)
I am blown away by that pie crust. I've been hoping to find a healthier crust than the (admittedly amazing!) all-butter pate brisee one I usually make, so I'm really excited to try this! You said it was a little dry... Do you think adding a couple teaspoons of oil might help fix that? Do you know if it matters whether the banana is regular-ripe or over-ripe?

Also, I've been really tempted to try xylitol before but I haven't wanted to commit to buying a whole package without knowing a little more about it. Can you tell me a little more about your experiences baking with it? Does it substitute in equal parts with sugar or do you use less? And does it add a different taste than sugar? (i.e. any sort of aftertaste or "off" taste, I guess.)

Your pie is beautiful! Thanks for sharing. Sorry for all the questions, haha.
doc__holliday 24th-Sep-2012 12:28 pm (UTC)
The pie crust was fun to try, but I'll be the first to admit, I won't be attempting it again. It was very finicky and overall, I like my flakey pastry to be buttery-flavoured. You could probably use oil to make it less dry, or add more water. The key to that crust is SUPER thin. It was perfectly moist in the thinnest parts (and even flakey) but not in the thicker pieces.

Xylitol is a sugar-alcohol free 'sugar' that is perfect for diabetics and anyone watching their weight. It's also actually good for your teeth. It's almost like a miracle no-sugar sugar thing; there is no shitty aftertaste like stevia, and it blends into cooking perfectly. I even make confectioner's sugar out of it!

I find it's super sweet, so I sub for less, pending on taste. You can get it in any health food store, and probably in major grocery stores (I don't use grocery stores, personally).
lexstar29 24th-Sep-2012 09:54 am (UTC)
Not the recipe poster, but I use xylitol exclusively now. I find it acts and tastes exactly the same as granulated sugar would in baking and any other kind of cookery, even in cold desserts. It doesn't have any kind of tang or after taste at all. I always sub it and no-one yet has ever been able to tell. Personally I always uses less xylitol than sugar. I reduce by about a third, although I don't like things super sweet in any case so your mileage may vary slightly on that score.

A friend of mine has also had success at turning it into a powdered sugar substitute by blitzing it in a coffee grinder. She said it was absolutely fine and again, no different to the regular kind in taste or action.
sinkwriter 24th-Sep-2012 04:03 pm (UTC)
Very helpful information, thank you!
lexstar29 24th-Sep-2012 09:57 am (UTC)
I've made this pie filling before and it is amazing indeed! It's also lovely made as a mousse dessert with some dried strawberries or cherries mixed through. I will definitely be trying that pastry crust and putting the two together! It sounds perfect. I am a coeliac so I'll be trying this with GF flour. I can't wait to get home and make it!
doc__holliday 24th-Sep-2012 12:29 pm (UTC)
Ya, I use the soft mori-nu tofu for my mousse (when I'm trying to cut fat--otherwise, I use avocado for my mousses)
lalaquen 24th-Sep-2012 02:21 pm (UTC)
This recipe is fascinating. As is the use of xylitol and all the information about it you and others have given in the comments. I too have heard of xylitol but never tried it for fear that it would be way too artificial and chemically. But as someone with a bit of a sweet tooth who's just started trying to cut sugar and coming up with nothing viable in all the other sugar sub departments, I'm willing to try just about anything at this point. Especially if others have used it with success, and it's fairly readily available.

And double thanks for all the nutritional info. It's really helpful but a little time consuming, so I appreciate the effort.
doc__holliday 24th-Sep-2012 09:43 pm (UTC)
Xylitol, despite its name, is not a chemical :) It's plant-based, so you're all good!

And no worries, re: nutritional info. I'm one of those assholes who reads EVERYTHING on EVERY box, so I will invariably include the nutrition on everything I post.

Edited at 2012-09-24 09:55 pm (UTC)
thirdbase 24th-Sep-2012 03:16 pm (UTC)
You are frickin hilarious. And so I am going to try your pie. And I am going to try and find that xylitol tonight. Just because you are so damn funny. You're hired. And at the end of the month I'm totally voting for your pie.
doc__holliday 24th-Sep-2012 09:44 pm (UTC)

I'm super scared of the censors here cuz I keep getting my posts rejected, so, I'm trying to keep the scurrilious idiom to a minimum. Also, gotta not offend the housewives.
kmazzy 25th-Sep-2012 09:58 am (UTC)
This looks delicious! Although I'd probably skip the crust and just make mousse.

This reminds me I should enter the quark orange muffins I made last night. But the trouble with protein powder baking is it is so hard to make it look pretty! Unless you make chocolate flavoured things everything looks pale and dubious.
fatty84 7th-Oct-2012 10:26 am (UTC)
i tried to get my tofu firm the other night (not for this recipe) by wrapping it in several layers of kitchen towels and weighing it down with a heavy pan for 20 minutes.. but i still wasn't satisfied with the firmness! what can i do to make it firm and how firm does it need to be for this recipe?
Linda J Walker Diet11th-Oct-2012 10:17 pm (UTC)
Not sure if this will fit with my Slimming World Diet, but when I get chance I will look up the syn value, unless someone already knows it? ;-) x
meowscratchpurr 17th-Nov-2012 09:20 am (UTC)
Hi, just stumbled across this and it looks AMAZING.

The nutritional info though.. you wrote it's based on 8 servings, but does that mean 142 calories per 8 servings? Or is that 142 per serving and makes 8? Sorry I'm a bit of a lostie when it comes to these things..

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