Coconut Cream Pie
This pie is a pure showstopper: a thick, creamy, vanilla-coconut custard piled high with fresh whipped cream and maybe even some crunchy, toasted coconut flakes. It's sunshine in pie form.
COST Medium (Worth every penny, about $12-$18)
Equipment
- saucepan
- Whisk
- Pie Plate
- Wire Rack
Ingredients
Crust (The Island Base)
- 1 cup Unsweetened Shredded Coconut No sugar needed here!
- 1/2 cup Almond Flour
- 3 tbsp Melted Coconut Oil
- 1 tbsp Keto Sweetener
Filling/Custard (The Dream)
- 1 1/2 cups Full-Fat Coconut Milk
- 4 big Egg Yolks This is what makes it rich!
- 1/3 cup Keto Sweetener
- 1 tsp Xanthan Gum Optional but highly recommended—it makes it super thick!
- 1 tsp Vanilla Extract
- 1 cups Unsweetened Shredded Coconut More coconut!
Instructions
- Crust Prep: Mix everything, bake it for 10 minutes at 350°F (175°C), and then let it fully cool down. You can't rush perfection.
- Custard Time: Whisk the coconut milk, yolks, and sweetener in a saucepan over medium heat. Keep stirring constantly until it gets nice and thick. DO NOT let it boil or you'll have scrambled eggs!
- Finish the Filling: Take it off the heat, stir in the vanilla and the shredded coconut. Pour the custard right into the cool crust.
- Cover & Chill: Cover it up (plastic wrap on the surface prevents a skin from forming) and fridge it for at least 6 hours until it's totally set.
- Serve: Top it with fresh keto whipped cream and that amazing toasted coconut right before you serve.
Notes
Toasted coconut is mandatory! Spread the flakes on a sheet pan and bake at 300°F. Watch it like a hawk for 5-8 minutes, because coconut goes from perfect to burnt charcoal faster than you can say "keto."
Nutrition Per Slice:
About 380 calories, 6g Net Carbs, 35g Fat, 5g Protein.