Coconut Cream Pie

“If I faaaaalll, will ya let me down eas-ay…” ~ Billy Currington ♥

If you’re a coconut lover like me, one bite of this pie and you’ll be singing this song too.

{I’m a musician and a creative theorist. Music is apart of my every being so I just can’t help but encompass this part of me in my blog along with good eats and good deals! Feel free to sing along. 😉 }

Here it be, Pie #3! Coconut Cream Pie! One of my hubby’s faves. We went on a little road trip this past week and he was so excited to pack leftovers of this pie in the cooler. It makes my heart happy when loved ones are enjoying yummy food. Especially good-for-ya food! (Check out Pie #1 & Pie #2 if you missed them last week!)

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Start by making the pie crust. It will need to cool completely before adding the filling. Check out this post for picture tutorial!

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For cream filling, mix together cold unsweetened almond milk and unflavored gelatin together in a large bowl.
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Next mix together your egg yolks and sweetener.
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Put half and half and heavy cream in a small pot on medium heat until tiny bubbles form around the edges. Stir occasionally.
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Once cream is hot and slightly bubbling, pour about ⅓ cup cream into the glass bowl with the egg yolk mixture. Whisk/stir egg yolks quickly. Then add egg yolk mixture to the small pot and cook over low heat until slightly thickened.
Whisk continually for about 8 minutes. The cream/egg mixture should thicken. Then take off heat and using a spatula, stir in 3/4 cup coconut flakes.
Pour cream mixture into large glass bowl with the gelatin mixture and mix well.
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Pour cream mixture into cooled pie crust and stick in the fridge uncovered for about 3-5 hours or until solid. Then cover with plastic wrap.
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Whip heavy cream with sweetener until stiff peaks form. Spread gently over pie.
Next top with about 1-2 tsp. Coconut Flakes (toasted or non).
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Bon Appetit!

1.0 from 1 reviews
Coconut Cream Pie ~ S
Author: 
 
Ingredients
  • Crust Ingredients:
  • 1 ½ cups blanched almond flour (I use Honeyville brand)
  • ¼ tsp. xantham gum
  • 3 TBS butter, melted
  • ½ tsp. vanilla
  • ¼ tsp. salt
  • 2 TBS Truvia (no need to grind) OR 4 tsp. THM Sweet Blend
  • .
  • Ingredients for Coconut Cream:
  • 2 tsp. unflavored gelatin
  • ⅓ cup unsweetened almond milk
  • 3 large egg yolks (save egg whites for a different recipe or omelette)
  • ⅔ Cup half and half
  • ½ Cup Heavy Cream
  • ¾ Cup Shredded Coconut Flakes plus about 1-2 tsp. Shredded Coconut Flakes (toasted is optional)
  • ½ Cup Truvia OR *1/4 - ⅓ Cup THM Sweet Blend
  • .
  • For Whipped Cream:
  • 1 cup heavy cream
  • 2 TBS Xylitol OR 2 tsp. THM Sweet Blend
Instructions
  1. Preheat oven to 350 or 325 in convection oven.
  2. Grease large glass pie dish with butter.
  3. Mix together almond flour, sweetener, xanthan gum and salt in a bowl.
  4. Next add vanilla and melted butter.
  5. Knead dough together with hands then press dough evenly into pie dish.
  6. Bake crust for 14-15 minutes until crust is browned.
  7. Cool for 2 hours before adding filling. Sticking it in the fridge uncovered works great.
  8. >
  9. For cream filling, mix together cold unsweetened almond milk and unflavored gelatin together in a large bowl.
  10. Next mix together your egg yolks and sweetener.
  11. Put half and half and heavy cream in a small pot on medium heat until tiny bubbles form around the edges. Stir occasionally.
  12. Once cream is hot and slightly bubbling, pour about ⅓ cup cream into the glass bowl with the egg yolk mixture.
  13. Whisk/stir egg yolks quickly. Then add egg yolk mixture to the small pot and cook over low heat until slightly thickened.
  14. Whisk continually for about 8 minutes. The cream/egg mixture should thicken.
  15. Take off heat and using a spatula, stir in ¾ cup coconut flakes.
  16. Pour cream mixture into large glass bowl with the gelatin mixture and mix well.
  17. Pour cream mixture into cooled pie crust and stick in the fridge uncovered for about 3-5 hours or until solid. Then cover with plastic wrap.
  18. >
  19. Whip heavy cream with sweetener until stiff peaks form. Spread gently over pie.
  20. Next top with about 1-2 tsp. Coconut Flakes (toasted or non).
Notes
Option: you can toast the coconut in the oven if you wish before adding it inside/on top of the pie. Toast on 325 (convection) for about 3-4 minutes. Watch carefully so it doesn't burn. *If using the Sweet Blend Sweetener, start with ¼ cup and taste as you go for your desired sweetness.

 

2 comments

  1. Kim Benedict says:

    I wanted to love this, but I think maybe the sweet blend meaurements may be off. I followed the recipe using the recommended amounts of sweet blend. It was insanely bitter tasting. Maybe the measurements need adjusted.

    • Jen says:

      Hi Kim, I’m so sorry this dessert didn’t work out for you! I use Truvia for this pie and it turns out amazing every time! I haven’t tried it with the Sweet blend but wanted to have the Sweet Blend as an option so I used the THM Sweetener conversion chart for measurements. I know everyone’s tastes are different! I will make a note to taste as you add Sweet Blend!

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