Coconut Pie

DifficultyDifficult
Yield8 servings
Prep30 mins
Cook20 mins

9.3g

Net Carbs

12.2g

Protein

41.3g

Fat

3.8g

Fiber

473

Calories

Coconut Pie
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.

Ingredients:

  • 1 3/4 cups Coconut, shredded, unsweetened
  • 1 14 ounces can Coconut Cream
  • 5 1/2 ounces Almonds
  • 1/2 cup Heavy Cream
  • 1 large Egg White
  • 6 large Eggs (Whole)
  • 1 teaspoon Coconut Extract
  • 1/4 teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Sucralose Based Sweetener (Sugar Substitute)
  • 1 large Egg Yolk

Directions:

For crust
  1. Heat oven to 350°F. Lightly grease a 9-inch pie plate.
  2. Mix almond meal, 1 cup shredded coconut, 1/4 cup sugar substitute, egg white, and melted coconut oil. If mixture is too dry to hold together add 1 to 2 teaspoons of water, a few drops at a time, until mixture holds its shape when pinched together.
  3. Press evenly onto bottom and up sides of prepared pie plate to form a crust. Bake 15 minutes until lightly golden. Remove from oven; set aside. Increase oven temperature to 450°F.
For filling
  1. Scald coconut milk and cream in a medium saucepan (in a heavy bottom pan over medium heat, warm the coconut milk combination stirring regularly until small bubbles begin to form along the sides of the pan, or the milk reaches 180-185°); set aside to cool slightly.
  2. In a large bowl, with an electric mixer on medium speed (or with a wire whisk), beat eggs and egg yolk until frothy. Beat in 1/2 cup sugar substitute, vanilla and coconut extract, and salt. Slowly beat in warm coconut milk mixture.
  3. Fold in all but 2 tablespoons of remaining coconut shreds (3/4 cup) and stir gently. Pour filling into prepared crust, and sprinkle with the last 2 tablespoons coconut shreds. Bake 5 minutes at 450°F. Reduce temperature to 350°F and bake 15 minutes more. Watch the crust in the last 10 minutes, adding a strip of foil around the edge if needed to prevent burning. Pie is done when a knife inserted near center comes out clean and internal temperature reaches 160°. Cool on a wire rack to room temperature, then transfer to refrigerator to chill completely. Makes 8 servings.

FIND MORE RECIPES

We think you might like