Healthy Keto Coconut Cream Pie
This recipe is low in carbohydrates, making it effective for keto users, while keeping the overall flavor the same. This delicious, creamy pie can be served as a dessert or as a family confection.
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!