PIE WITH KETO COCONUT CREAM
The flakey buttery pie crust of this Keto Cream Pie is topped with coconut pudding and whipped cream. Coconut fans will adore this keto treat!
Preparation Time: 15 minutes
15 minutes to cook, 15 minutes to chill
1 hr hr
Total Time: 1 hour 30 minutes
12 slices per serving Carbohydrates: 0.9g Calories: 120.9kcal
EQUIPMENT
Cups for Measuring Prepare the Mixing Bowls
Saucepan with Nonstick Coating
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Free Keto Meal Plan: STEP-BY-STEP KETO DIET PLAN FOR BEGINNERS
Cuisinart Electric Beater INGREDIENTS FOR THE PIE CRUST 1 Keto Coconut Pie Crust Recipe FOR THE COCONUT CREAM FILLING 6 tablespoons Crystal Sweetener 12 teaspoon Xanthan Gum 1 cup Unsweetened Coconut Milk 1 cup Heavy Cream 2 tablespoons Butter not melted 1-2 teaspoons Natural Coconut Extract start with 1 and adjust to taste 12 teaspoon Vanilla Extract 12 cup Unsweetened Shredded Coconut
12 teaspoon Vanilla Extract 2 cups Heavy Whipping Cream 14 cup Sugar-Free Powdered Sweetener
INSTRUCTIONS
Make the coconut flour pie crust first. For added taste, add 4 tablespoons erythritol and 1/2 teaspoon coconut essence to the crust mixture.
Bake the crust according to the recipe directions, then chill it in the pan at room temperature before adding the filling.
GET THE COCONUT CREAM FILLING READY
While the crust is baking, make the coconut cream filling.
In a large mixing bowl, whisk together the egg yolk, whole egg, erythritol, and xanthan gum, which you lightly sprinkle on top to avoid lumps. Whisk until completely blended. Place aside.
Heat the unsweetened coconut milk and heavy cream in a medium saucepan over medium heat. Simmer for 3-4 minutes, stirring frequently to prevent the broth from overflowing the saucepan.
Turn off the heat in the pot. Scoop 1 tablespoon hot milk into the egg mixture and rapidly whisk to incorporate. Repeat this procedure once more, adding 1 tablespoon of heated milk to the egg mixture. This step is critical because it cools the eggs to a tepid temperature and keeps the hot milk from ‘cooking’ them.
KETO DIET PLAN FOR BEGINNERS: FREE KETO MEAL PLAN GUIDE STEP BY STEP
Now that the egg mixture has been tempered with milk, pour it into the saucepan, stir, and return to medium-low heat (do not boil!).
Cook for 5-7 minutes, gently swirling occasionally, until the sauce thickens and coats the back of a spoon.
If the pudding isn’t thick enough for you, add an extra 1/4 teaspoon of gum, but keep in mind that it will thicken further as it cools.
Remove from heat and mix in the fresh butter, vanilla extract, coconut essence, and unsweetened shredded coconut until thickened.
Taste the richness and flavor of the coconut cream. To taste, adjust the amount of coconut extract. Stir in an extra 1/4 teaspoon at a time and taste.
COMPLETE THE PIE
Pour the coconut pudding into a large mixing bowl to cool and steam. To prevent skin from forming on top, stir every 10 minutes.
Spread evenly into the cooked pie crust and place a plastic film wrap on top of the pie, immediately on top of the surface of the pudding, and chill for 1 hour or until chilled before serving.
To serve the pie, whip the whipped cream in a large mixing bowl with an electric mixer, along with the powdered sugar and vanilla extract.
Top the pie with whipped cream and toasted coconut flakes when a stiff peak develops.
