Coconut Pie Recipe
Cook Time: 20 Minutes
Phase: Phase 2
5 1/2 oz Almonds
1 3/4 cup Coconut, shredded, unsweetened
0 3/4 cup Sucralose Based Sweetener (Sugar Substitute)
1 large Egg White
1 14 oz can Coconut Cream
0 1/2 cup Heavy Cream
6 large Egg (Whole)
1 large Egg Yolk
0 1/4 tsp Salt
1 tsp Vanilla Extract
1 tsp Coconut Extract
- For crust: Heat oven to 350°F. Grind almonds into flour. Mix almond flour, 1 cup shredded coconut, 1/4 cup sugar substitute and egg white. If coconut 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.
- Press onto bottom and up sides of a 9 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: Scald coconut milk and cream in a medium saucepan; set aside to cool slightly. 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, salt, vanilla and coconut extract. Slowly beat in coconut milk mixture.
- Fold in 3/4 cup shredded coconut and stir gently. Pour filling into prepared crust. Bake 5 minutes at 450°F. Reduce temperature to 350°F and bake 15 minutes more or until a knife inserted near center comes out clean. Cool on a wire rack to room temperature, then transfer to refrigerator to chill completely. Makes 8 servings.
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.