Coconut cream pie is a popular dessert that tastes rich and creamy thanks to its thick base of custard. It contains delicious whipped cream and coconut flakes decorated along its top. This recipe usually requires around 30 minutes to complete from start to finish. Homemade coconut cream pie simply can’t be beat-you can customize the amount of custard to your liking and add additional tasty flavors like vanilla extract and cinnamon spice. Coconut fans and keto users will love coming back to this recipe because it contains plenty of coconut flavor and low carbs.
Process of making coconut cream pie
There are many ingredients in this recipe that are required to make this hearty cream pie. Corn starch, heavy cream, beaten eggs, coconut milk, and butter are essential-they provide a base for your pie crust. They are the most important ingredients for our recipe since they serve as the filling.
Whipped cream is the next important ingredient and is easy to include. It is quite customizable-you can smother the pie with it or decorate a few places with it, up to you. You can also use meringue as a topping if you have some remaining egg whites, but they tend to be higher in sugar, which is detrimental to a keto pie. I find that toasted coconut shreds also work great on top as they add some unique, crispy flavor.
Finally, coconut extract, salt, stevia, vanilla extract, and cinnamon spice help bring the flavor together. All these ingredients make this cream pie delicious, filling, and unforgettable.
Be aware that creating your own coconut cream pie from scratch may not be easy for beginners, but you can bet that this amazing dessert is worth the effort it takes to make it. In addition, homemade cream pies are almost always healthier for you than processed, store-bought pies (usually mixed with unhealthy ingredients like MSG and HFCS).
Make sure you have all your ingredients present and accounted for before starting this recipe.
Healthy Keto Coconut Cream Pie
Equipment
- 1 small bowl
- 1 medium saucepan
- 1 whisk
- 1 whipped cream piper optional for topping
Ingredients
- 1 9-12" pie crust
- 5 egg yolks
- 4 tbsp cornstarch
- 1½ cups canned coconut milk
- 1 cup heavy cream or 1½ cups of half & half
- ⅔ cup stevia granulated sugar for non-keto users
- ¼ tsp salt
- 1 cup shredded coconut for topping
- 1½ tbsp softened unsalted butter
- 1 tsp vanilla extract
- ½ tsp coconut extract optional
- 1 tsp cinnamon spice optional
- low-sugar whipped cream as much as you need, for topping
- meringue optional leftovers from your 5 egg whites
Instructions
- Set a pie crust, either premade or blind-baked, in the fridge for 2 hours or until it cools completely. Remove it when it is time to make the recipe.
- Preheat your oven to 375°F (190°C).
- Whisk the egg yolks and cornstarch together in a small bowl. Set it aside.
- Whisk together the coconut milk, heavy cream, stevia, and salt in a medium-sized saucepan over medium heat on a stove. Whisk it frequently and bring the mixture to a boil.
- Boil for 2 minutes, then reduce the heat to medium-low.
- Measure out about half a cup of the mixture with your mind and pour it into the small bowl containing egg yolk and cornstarch.
- With the small bowl on a nearby table, whisk the ingredients in it together. Do not allow the eggs to scramble from the heat-keep the egg yolks moving, even if you whisk very slowly.
- Slowly pour the mixture of the small bowl into your medium saucepan. The mixture, now like pudding, may start to thicken. Continue whisking for an extra 90 seconds.
- Remove the saucepan from the heat and add in the coconut extract, vanilla, cinnamon, and butter.
- Pour the completed mixture in your cold pie crust. Immediately cover it tightly with plastic wrapping, making sure it covers the coconut mixture's surface completely. Then, store it in your fridge for about 6 hours.
- After it has chilled completely, decorate the coconut cream pie with whipped cream, shredded coconut, meringue, or whatever else you wish to use. Cut it up and serve when ready!
How to store your pie for leftovers or special occasions
Coconut cream pies tend to lose their consistency when warmed. As such, it is important to never leave your pie out in room temperature for too long. Otherwise, your pie will end up runny and ugly.
For chilling, store leftover pies in a container and cover with plastic wrapping. They can last up to 5 days in the fridge this way.
Before freezing your pies, remember to allow the pie to cool completely before storing them in the freezer. In other words, you shouldn’t put room-temperature pies directly into the freezer until they are chilled.
For freezing, store leftover pies in a freezer-safe container and cover them either with a lid if your container has one, or 2 plastic wraps over the top. Frozen pies can last up to 3 months.
