Coconut Cream Pie
Coconut Cream Pie
This coconut cream pie has a thick cream filling with plenty of coconut flavor. Paired with a light crust and mountain of whipped cream on top, you can’t go wrong serving this pie to your friends or family! This pie will satisfy any coconut lovers dream!
1/2 package Butter Flake Pie Crust
1 cup heavy cream (or part unsweet nut milk for lower cal)
1 ¼ cup coconut cream (can), unsweetened
(or canned full fat coconut milk)
2 egg yolks
1/3 cup PopSweet sweetener
2 tbsp butter
½ tbsp vanilla extract
¾ tsp xanthan gum or glucomannan
1 cup unsweetened shredded coconut
½ tsp coconut extract (optional)
1 ½ cup unsweetened shredded coconut
1 pint heavy cream (or coconut cream for dairy free)
5 tbsp PopSweet Sweetener
1 tsp vanilla extract
Bake pie crust for cold pies, according to the directions. Substitute coconut oil for butter in the recipe. Bake and let cool before starting filling.
Add the heavy cream, coconut cream and egg yolks to a medium sauce pan over medium heat. Whisk continuously until thickened. Take off the heat.
Mix in PopSweet sweetener, butter, vanilla extract and coconut extract (if using) until fully incorporated.
Sprinkle xanthan gum on top, then whisk together to get rid of any lumps. Stir in the shredded coconut.
Pour into already baked pie crust and let cool, then refrigerate for a few hours until set.
After the pie has chilled completely, add the unsweetened coconut flakes to a parchment lined baking sheet. Toast at 350 for 5 minutes or until the flakes turn a slight golden color. Be careful not to over toast! Let them cool while making the topping.
Add 1 pint, or 2 cups, heavy cream in a bowl and whip until thickened. Add in the PopSweet and vanilla extract and whip for another minute.
Add to the top of the pie, smoothing over the top. Sprinkle with the toasted coconut and serve.