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.
Recipe by Jen Saves at http://jensaves.com/coconut-cream-pie/