Coconut Cream Pie Recipe

KB Mix Needed:
 Butterflake Pie Crust 

Ingredients:

• ½ package Butter Flake Pie Crust (sub coconut oil for butter)
• 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
• ½ tsp coconut extract (optional)

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. Substitute coconut oil for butter in the recipe. Bake and let cool before starting filling.
2. 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.
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.

NOTE: I added in the optional coconut extract to the recipe because my original recipe called for it, but I don’t care for it. Coconut extract can be very overpowering and I think it takes away from the natural coconut flavor. BUT to each their own! Also, coconut extract may not be available everywhere.