A creamy coconut pie with coconut flakes throughout and a buttery crumbly crust. If you love coconut you’ll fall in love with this keto coconut cream pie.
With autumn just around the corner, my affection for all things fall have begun to manifest themselves. And what’s more fall than a pie?! Since it’s not quite pumpkin, or pecan time just yet, I decided to go with coconut cream… because it’s my favorite.
A good coconut cream pie should should have a thick coconut custard with a mountain of whipped cream sitting on top. Moreover I have coconut flakes mixed throughout with toasted flakes sprinkled all over for good measure. This pie will surely fulfill any coconut lovers dream.
This pie will surely fulfill any coconut lovers dream.
A good pie crust is just as important as what you put in it. This crust compliments the coconut cream filling perfectly. Made with equal parts almond and coconut flour, it uses butter, eggs and shredded coconut to bind it all together. Once baked, you get a texture that has a great snap under the fork and holds up under the weight of your filling… no crumbly mess. It has a sweet and salty flavor with a buttery taste that balances the rich custard and cream. It might be your new favorite crust.
The filling is a traditional custard made with coconut extract and shredded coconut. You’ll start by heating heaving cream in a sauce pan till it starts to lightly boil. Once heated, you temper a sweetened egg mixture by slowly pouring the hot cream into the eggs while continuing to whisk. It’s super important that you do this in small pours, so that the eggs don’t clump or cook. If you doubt yourself, you can never pour too little at a time. Once you’ve poured 2/3 of a cup (or even more) of the cream into the eggs, you’ll want to pour the tempered eggs back into the saucepan while whisking. Continue to whisk another 4 to 5 minutes until it starts to thicken. At this point, turn the heat off, add the remaining ingredients, and let the custard cool in the saucepan for about 20 to 30 minutes.
You’re now in the home stretch. Pour the custard into your prepared pie crust, and smooth the top out to a flat surface. Transfer the pie to your refrigerator and let it cool for at least 3 hours (I just leave it in overnight). Make a batch of whipped cream to spread over the top and sprinkle with some unsweetened toasted coconut flakes. An additional tip to make the whipped cream topping last longer is to stabilize it with gelatin. It’s not necessary, but it will help the whipped cream from going runny longer than a few days in the fridge.
For the toasted coconut, you can use large or small flakes, just put them on a rimmed baking sheet in the oven at 325°F for 5-10 minutes. They will brown quickly, so be sure to keep an eye on them. Of course, you can also go the lazy route. I actually used some Dang Unsweetened Toasted Coconut Chips since I had a bag sitting in the pantry. They’re also lightly salted so they tasted great with the pie.
If you’re in the mood for a keto coconut cream pie, and one that’s not a lot of hassle to make, this is your ticket. It’s certainly number one in my book.
Keto Coconut Cream Pie
- 1/4 cup butter melted
- 1/2 cup almond flour
- 2 large eggs
- 1/4 cup granulated sweetener Lakanto Monkfruit
- 1/4 teaspoon salt
- 1/2 cup coconut flour sifted
- 1/3 cup shredded unsweetened coconut
- 2 cups heavy cream
- 2 large eggs
- 1 egg yolk
- 1/3 cup granulated sweetener Lakanto Monkfruit
- 2 tbsp butter
- 1 tsp coconut extract
- 1/2 tsp vanilla
- 1/4 tsp xanthan gum
- 1 cup shredded unsweetened coconut
- 1 pint heavy whipping cream
- 1 tbsp vanilla extract
- 4 tbsp Powdered sweetener Swerve
- Additional toasted shredded coconut for topping
- Melt butter in large bowl.
- Add almond flour, eggs, sweetener, and salt to butter mix well.
- Stir in coconut flour and shredded coconut until a dough forms.
- Roll out dough between parchment or wax paper.
- Take top sheet of paper off dough and invert into a pie pan.
- Press to fix any cracked areas of crust and flute edges.
- Using a fork, poke small holes throughout the crust.
- Bake crust at 400°F for 10 minutes. Allow crust to cool.
- Bring cream to just a simmer in a medium saucepan over medium heat.
- In a medium bowl, whisk eggs, egg yolk and sweetener. 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, and vanilla extract. Sprinkle surface with xanthan gum and whisk briskly to combine. Stir in shredded coconut.
- Let mixture cool 20 to 30 minutes, then spread in baked pie crust. Chill in fridge at least 2 to 3 hours.
- Top with whipped cream & toasted coconut