Coconut Cream Pie 🥥
A luscious, sugar-free coconut cream pie recipe perfect for a healthy dessert. Featuring a creamy coconut filling and fluffy whipped topping, it's a delightful treat for any occasion.
Equipment
- 9-inch pie crust
- Baking Sheet
- Medium Bowl
- Medium Saucepan
- Hand mixer or stand mixer
- Foil or pie shield
Ingredients
Pie Crust
- 1 9-inch pie crust pre-baked, your favorite
Filling
- 1 1/4 cups unsweetened shredded coconut
- 1 can coconut cream 13.5-ounce, refrigerated overnight (skim thick cream from top only, discard liquid)
- 1/2 cup heavy cream for filling
- 3/4 cup powdered sugar-free sweetener like allulose or monk fruit blend
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 6 large egg yolks
Topping
- 1 cup heavy cream for topping
- 1 tbsp powdered sugar-free sweetener for topping, or to taste
Instructions
- Prepare the Crust: Bake your chosen pie crust according to its instructions until lightly golden. Allow it to cool completely, then pop it into the fridge to chill.
- Toast the Coconut: Spread the unsweetened shredded coconut in a single layer on a baking sheet. Bake at 350°F (176°C) for 4-6 minutes, stirring halfway through, until it's beautifully golden and fragrant. Keep a close eye on it to prevent burning! Let it cool completely.
- Craft the Creamy Filling: In a medium bowl, whisk the egg yolks until they are smooth and a light yellow color. In a medium saucepan, combine the thick coconut cream (be sure to use only the cream, not the liquid from the can), 1/2 cup heavy cream, powdered sugar-free sweetener, and sea salt over medium-low heat. Gently warm, stirring occasionally, until small bubbles form around the edges, just before boiling. Stir in the vanilla extract.
- Temper the Eggs: While continuously whisking the egg yolks, slowly pour the warm cream mixture into them in a thin, steady stream. This crucial step prevents the eggs from scrambling. Once combined, stir in 1 cup of the toasted coconut, reserving the rest for the final topping.
- Bake the Pie: Preheat your oven to 300°F (148°C). Carefully pour the warm coconut filling into your cooled and chilled pie crust. To protect the crust edges from browning too much, cover them with foil or a pie shield. Bake for 30-40 minutes, or until the edges of the filling are set but the center still has a slight, delicate jiggle. Avoid overbaking!
- Cool and Chill: Remove the coconut cream pie from the oven and let it cool completely on your counter. Once it reaches room temperature, transfer it to the refrigerator to chill for at least 2 hours, allowing it to fully set into its creamy, luscious texture.
- Add the Topping: Just before you're ready to serve, use a hand mixer or stand mixer to whip the remaining 1 cup of heavy cream with 1 tablespoon of powdered sugar-free sweetener until stiff peaks form. Spread or elegantly pipe this fluffy whipped cream over your chilled pie filling. Finish by sprinkling with the reserved toasted coconut flakes for a perfect crunch and burst of flavor.
Notes
This recipe is a #HealthyDessert #KetoCoconutPie, perfect for #EasyBaking and those looking for a #SugarFreeSweet treat!
Nutrition Information (per serving):
- Calories: 480
- Total Carbs: 10.6g
- Net Carbs: 5.3g
- Fats: 47.4g
- Protein: 10g
