Ingredients
Units
Scale
- 1 pie crust (or this Almond Flour Pie and Tart Crust)
- 7 oz creamed coconut
- 13.5 oz canned coconut milk
- 3/4 cup sweetener
- 3 eggs
- 1/4 cup unsalted butter softened
- 1 tbsp vanilla extract
- 1/2 tsp coconut extract
- 1- 2 cups unsweetened dyed shredded coconut (optional)
Optional -
- 1-2 cups of Keto Stabilized Whipped Cream
Instructions
- Partially bake the pie crust for 10 minutes.
- While crust is partially baking, add all the canned coconut milk, creamed coconut, sweetener, eggs, butter, vanilla extract, coconut extract and salt to a high-speed blender. Blend on high for 1 minute. Allow the mixture to rest.
- Once pie crust has partially baked, remove it from the oven and carefully pour the blender mixture into the pie crust. Sprinkle with unsweetened shredded coconut (if using) and using a knife, carefully swirl the coconut into the pie filling. Bake the pie in the oven at 350 degrees F. for 40-50 minutes or until it is somewhat set but still jiggles in the center. Remove and allow to cool.
- If desired, spread Keto Stabilized Whipped Cream over the top once the pie has fully cooled. Place in the fridge to set for about 3 hours.
Notes
- check your pie at the half way mark and cover with aluminum foil or pie shield if it is browning to quickly.
- the pie is baked when it reaches 180-185 degrees F.
- nutritional information does not include pie crust or whipped cream as it will depend on which recipe you use
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Fall, Holidays, Easter
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 229
- Sugar: 1
- Fat: 23
- Carbohydrates: 5
- Fiber: 2
- Protein: 4
