Coconut Cream Pie

Who can resist Coconut Cream Pie? Our mixes make it EASY AS PIE! You'll have a creamy, coconutty treat in no time flat!

KB Mixes Needed:
 Butterflake Pie Crust , PopSweet

Ingredients:

• Butter Flake Pie Crust
• 1 cup heavy cream
• 1 ¼ cup coconut cream, unsweetened
• 2 egg yolks
• 1/3 cup PopSweet sweetener
• 2 tbsp butter
• ½ tbsp vanilla extract
• ¾ tsp xanthan gum
• 1 cup unsweetened shredded coconut

Topping:

• 1 ½  cup unsweetened shredded coconut
• 1 pint heavy cream
• 5 tbsp PopSweet Sweetener
• 1 tsp vanilla extract

Directions:

1. Bake pie crust for cold pies, according to the directions.  Bake and let cool before starting filling.
2. Pour the heavy cream, coconut cream and egg yolks into a medium sauce pan over medium heat. Whisking continuously until thickened. (3-5 minutes?) Take off the heat.
3. Mix in PopSweet sweetener, butter, vanilla extract and coconut extract (if using) until fully incorporated.
4. Sprinkle xanthan gum on top, then whisk together to get rid of any lumps. Stir in the shredded coconut.
5. Pour into already baked pie crust and let cool, then refrigerate for a few hours until set.
6. 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.
7. 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.
8. Add to the top of the pie, smoothing over the top. Sprinkle with the toasted coconut and serve.
9. Store pie in fridge, covered.