Easy Keto Coconut Cream Pie - A Blender Recipe

This Easy Keto Coconut Cream Pie recipe features a thick and creamy coconut filling in a crispy homemade keto pie crust loaded with mounds of sweet whipped cream, and confetti coconut! This creamy, dreamy gluten-free Coconut Cream Pie recipe is Mr. Grumbles' favourite dessert and is perfect for entertaining! It’s a classic, low carb, sugar-free and gluten-free coconut lover’s dream!

Easy Keto Desssert Recipe

What can you not possibly like when it comes to the combination of a nice and crispy pie crust and delicious keto pie filling of rich, creamy coconut custard layered with mile-high sugar-free whipped cream?! Now, what in the world could be wrong with that?

Unless you do not like coconut.

 Coconut. You either love it or hate it.

Making this easy keto coconut cream pie is really one of those times when people think you have slaved away in the kitchen when realistically, this is actually an easy blender dessert recipe.

When you serve it to guests, you will most likely hear “This is the best coconut cream pie I’ve ever tasted.” And then they will definitely ask where you bought it!

This is by far the BEST compliment you can ever get!!!

Considering how much Mr. Grumbles loves this coconut cake, I was pretty sure he would fall in love with this easy keto coconut cream pie.

If you are not a coconut lover, I do not suggest that you make this dessert. This gluten-free dessert is so filled with coconut flavour that it is strictly for all my coconut lover readers!

I’m hosting Easter Sunday this year and have my heart set on coconut cream pie for Easter dessert. I have made this recipe several times to make sure that I perfected it and I think on the third shot, I nailed it!

Super EASY Keto Dessert Recipe

What makes this easy keto coconut cream pie so great?

Believe it or not, the entire keto pie filling is made using a blender! I am not kidding!  Most "cream pie" recipes require you to make some sort of custard first or use gelatin.  Although both of those options are great, they can be a little intimidating for a newbie keto first-time baker.  However, since all the keto pie filling ingredients are simply added to a blender and then poured into a keto pie crust, this gluten-free dessert is truly a "no-fail" recipe!

3 Parts to Coconut Cream Pie

This pie is made completely from scratch and only takes a handful of ingredients and about 10 minutes of hands-on time. Next, simply pop and it the oven and voila! This easy blender dessert recipe is done!

So, what are the 3 main parts of this gluten-free dessert?

• Pie Crust – I used my Keto Flaky Pie Crust for this recipe but you could also use my Almond Flour Pie crust or my Graham Cracker Pie Crust instead. The pie shell must be partially baked and I will explain exactly how to do so!

• Creamy Coconut Filling - This is the easiest part of the recipe! Simply dump all your ingredients into a high-speed blender and blend for about 1 minute. If you don't have a blender, you can use a handheld mixer instead!

• Whipped Cream - This is optional but I highly recommend it. I like to make my Stabilized whipped cream since we need this pie to last for a couple of days since there are only 2 of us eating it.

Partially Blind Bake Pie Crust

Some pie recipes call for a fully baked crust and some recipes need a partially baked crust. This recipe requires a partially baked pie crust because it will continue to bake with the filling.

I went into more detail with my Keto Flaky Pie Crust post but here is a quick recap.

• Make the pie dough ahead of time, then refrigerate or freeze until you’re ready to make the pie as the pie crust must chill for at least 2 hours before being rolled out.
• Roll it out, then fit into a DEEP 9-inch pie dish. Crimp or flute the edges.
• Chill the shaped pie crust for at least 30 minutes. This prevents shrinking. Remember that pie dough must be cold.
• Fill with pie weights. As the pie dough bakes, its fat will melt. The melting fat causes the pie crust to shrink down the sides of the pie dish. To prevent the pie dough from completely losing its shape, weigh it down with pie weights. Carefully line the pie dough with parchment paper first, then pour in pie weights or even dry beans
• Bake until the edges are lightly brown, about 15 minutes.
• Remove pie weights, then prick the bottom with a fork. This lets air escape the bottom.
• Allow the pie crust to cool a little before adding filling.

This partially baked pie crust “shell” is crispy, flaky, and ready for a creamy coconut filling.

If you want easier gluten-free and keto pie crusts that do not require any rolling, use my Delicious Almond Flour Pie and Tart Crust or my Easy Graham Cracker Crust (Gluten-Free, Keto). Both of these pie crusts only require you to stir the ingredients together and then press them into a deep pie dish. You will still need to chill the crusts and partially bake the crusts for about 10-15 minutes.

Easy Coconut Cream Pie Filling Ingredients

Most of the time, coconut cream pie is nothing more than vanilla pudding with some coconut thrown on top. But that seems like a "cheater" type of recipe. So instead, I decided to create an easy keto pie filling that is made from scratch but only requires a couple of ingredients and a blender.

Since canned coconut milk doesn’t have a very strong flavour, I added some unsweetened shredded coconut and a splash of coconut extract. I used my Keto Homemade Coconut Funfetti Sprinkles to add some pizzazz but you can use plain unsweetened coconut or even leave it out!

Here is a run-down of the ingredients:

Canned Coconut Milk: Canned coconut milk is a cooking ingredient, not a beverage. It’s very thick and usually found near Thai food products. Do not use refrigerated carton coconut milk because the two are very different.

Here is a picture of the canned coconut milk I used:

this recipe

Creamed Coconut- For extra coconut flavour, I used a box of creamed coconut. Creamed Coconut can harden pretty easily so if that is the case, simply place the small bag in the microwave for about 10 seconds and it will quickly soften.

Here is a picture of the creamed coconut (coconut ingredients can be VERY confusing so I hope this helps!)

Sweetener - I used ¾ cup of Lakanto Classic sweetener to sweeten the filling. You can use any type of sweetener but you may have to adjust the quantity.

Salt - You really can't bake without a little salt as it lends quite a bit of flavour and helps to round out the sweetness.

Unsweetened Shredded Coconut - Unsweetened shredded coconut is soft and moist, and adds some nice texture to the keto pie filling.

Butter - Melted unsalted better is added to the blender ingredients for a mild buttery flavour.

Vanilla Extract & Coconut Extract: Both add phenomenal flavour and I would not suggest making this gluten-free dessert without them!

HOW TO MAKE THIS Easy Keto COCONUT CREAM PIE

• Prepare the gluten-free crust (or any crust of choice) and partially bake it in the oven until it is just starting to brown.
• Add all the keto pie filling ingredients into a blender and blend on high for 1-2 minutes minute - Let the pie filling rest as the crust bakes.
• Once the crust has baked, remove it from oven
• Carefully pour the blender liquid over the crust, and add the unsweetened coconut and carefully swirl it into the keto pie filling
• Bake until set
• Allow pie to cool completely
• Decorate using whipped cream and more Funfetti Coconut (if using!)

Perfect Make-Ahead Dessert!

The coconut filling must “set” inside the baked pie crust shell. This usually takes about 6 hours, though it keeps in the refrigerator for up to 5 days.

Homemade Whipped Cream

Obviously, a cream pie MUST have a whipped cream topping! You can go heavy or light on the whipped cream. Mr. Grumbles LOVES whipped cream so I tend to make a TON and create a mountain worth!

To make homemade whipped cream, all you need is heavy cream, sweetener, and vanilla extract. If you want to stabilize the whipped cream, you will simply add some xanthan gum, gelatin or cream cheese (see all the details on my How to Make Stabilized Whipped Cream)

Beat the ingredients together until medium peaks form. When you lift the mixer out of the bowl, a slightly sturdy peak should form. It won’t be liquid, nor will it be curdled. Keep your eye on it and don’t be afraid to stop the mixer and check the consistency as you whip.

You can pipe or spread the whipped cream on top. I spread the whipped cream and then sprinkled the topping with more coconut.

Keep the pie chilled as the whipped cream needs to be refrigerated.

Tips for this Gluten-free Dessert

• Make sure you use a DEEP 9-inch pie dish or you will have too much filling
• Watch the pie crust and pie after 30 minutes of baking - if the crust or top looks like it is browning too quickly, carefully cover the edges of the pie crust with a pie shield or cover the pie with aluminum foil

• Bake the pie until the middle still jiggles and is NOT completely set. If the custard bakes too long, it may curdle. The internal temperature should be about 180-185 degrees F. when you remove it from the oven. It will continue to cook as it cools
• Place the pie a baking tray in case you spill when placing it in the oven
• You can make this keto pie filling and bake it without a crust if you want

Storing this easy blender dessert recipe

This pie must be stored in the fridge in an airtight container and will last for at least 5 days.  If you want to make the pie ahead of time and freeze it, feel free to do so but do NOT add the whipped topping.  1 day before you are ready to serve the pie, remove it from the freezer and place it in the fridge for 12-24 hours before frosting.

More Easy Keto Dessert Recipes

• Keto Chocolate Roll Cake
• Easy Keto Strawberry Shortcake - Gluten-free Sponge Cake
• Keto 4-Ingredient White Chocolate Hazelnut Spread
• 15-Minute Keto Sweetened Condensed Milk Using an Instant Pot

Print