This is the ultimate coconut cream pie because it has coconut in the the filling and the topping making sure every single bite has the most delicious coconut flavor. Take some time to plan ahead for when you are wanting to make a cream pie. They need to refrigerate for best results. Because of this, it’s a great make-ahead pie. Get ready for summer with this cool, creamy, luscious coconut cream pie. Ready in a few steps, but impressive enough to show off to your friends. Coconut Cream Pie that will satisfy your sweet tooth without all the carbs.
Coconut Cream Pie Recipe
- 1 cup almond flour
- 1/4 cup gluten-free all purpose flour
- 2 tbsp Swerve sweetener (or granulated erythritol)
- 1 tsp xanthan gum (or guar gum)
- 1/4 tsp sea salt
- 1/4 cup butter (chilled and cut into small chunks)
- 2 – 4 tbsp ice water
- 2 cups heavy cream
- 2 eggs
- 1 egg yolk
- 1/3 cup Swerve sweetener
- 2 tbsp butter
- 1 tsp coconut extract
- 1/2 tsp vanilla
- 1/4 tsp liquid stevia extract
- 1/4 tsp xanthan gum
- 1 cup coconut (shredded unsweetened)
- 1 can coconut milk (chilled overnight)
- 3 tbsp powdered Swerve sweetener (or other powdered erythritol)
- 1/2 cup coconut (shredded or flaked unsweetened lightly toasted)
Combine almond flour, all purpose, Swerve, guar gum and salt in the bowl of a food processor. Pulse to combine. Sprinkle butter over and pulse until mixture resembles coarse crumbs. With processor running on low, add ice water 1 tbsp at a time until dough begins to clump together. Cover work surface with a large sheet of parchment paper and sprinkle with almond flour. Turn out dough and form into a disk. Sprinkle with additional almond flour and top with another piece of parchment, then carefully roll out in all directions to form about 11 inch circle. Place on a baking sheet and freeze 10 minutes. Remove rolled crust from freezer and remove top layer of parchment. Place a pie pan upside down on crust and then carefully flip both over so crust is lying in the pie pan. Remove parchment.
Let crust warm up a bit and then use overhanging bits from the edges to patch up any tears or cracks. Crimp edges of crust after it warms up and prick bottom several times with a fork. Freeze shaped pie crust for 1 hour. Preheat oven to 350 F. Remove crust from freezer and place a large piece of foil inside the crust and fill with pie weights or dried beans. Bake 18 minutes, the remove foil and pie weights and bake 5 more minutes. Let cool.
Bring cream to just a simmer in a medium saucepan over medium heat. In a medium bowl, whisk eggs, egg yolk and Swerve. Slowly stir in about 2/3 cup of hot cream, whisking continuously to temper. Then slowly whisk tempered egg mixture back into cream. Cook another 4 to 5 minutes, whisking continuously, until mixture begins to thicken. Remove from heat and whisk in butter, coconut extract, vanilla extract and stevia. Sprinkle surface with xanthan gum and whisk briskly to combine. Stir in shredded coconut. Let mixture cool 30 minutes, then spread in baked pie crust. Chill in fridge at least 2 hours.
Chill a mixing bowl and beaters in freezer for 5 minutes. Remove can of coconut milk from refrigerator and turn upside down to open. Pour off all of the coconut water, then scoop out the thick coconut cream that has collected at the bottom and add to chilled mixing bowl. Add powdered Swerve and beat until thick and creamy, about 5 minutes. Spread over chilled filling and sprinkle with toasted coconut. Let set at least 30 minutes before serving.
Amount Per Serving (1 slice)
- Calories 383
- Total Fat 38 g
- Calories from Fat 342
- Total Carbohydrates 9 g
- Total Net Carbs 6 g
- Dietary Fiber 3 g
- Protein 6 g