Sugar-Free Keto Coconut Cream Pie Recipe

Make the pie crust according to the instructions here - and this pie pan is the perfect size. Cool completely and refrigerate until ready to fill.

Preheat the oven to 350 degrees F (176 degrees C). Arrange the coconut flakes in a single layer on a baking sheet.

Bake for 4-6 minutes, stirring halfway through, until golden brown. (Check frequently to avoid burning.)

Set aside to cool.

In a medium bowl, whisk the egg yolks, until smooth and light yellow. Set aside.

In a medium saucepan, combine the coconut cream (do not add any coconut water that may be in the can), 1/2 cup (118.29 milliliters) heavy cream, powdered Besti, and sea salt over medium-low heat. Heat, stirring occasionally, for a few minutes until small bubbles form on the edges, right before boiling. Stir in the vanilla extract.

While whisking the egg yolks constantly, pour the cream into the eggs very slowly in a thin stream. (This is called tempering. Be sure to whisk constantly to avoid scrambling the egg.)

Stir in 1 cup toasted coconut, reserving the rest for later.

Preheat the oven to 300 degrees F (148 degrees C).

Pour the warm coconut filling into the cooled pie crust. Bake for 30-40 minutes, until almost set, but still jiggly. (Do not wait for it to fully set.)

Remove the keto coconut cream pie from the oven and cool completely on the counter. The pie will set but be a bit sticky on the top. Refrigerate for at least 2 hours.

Make keto whipped cream according to the instructions here.

Spread or pipe the whipped cream over the pie filling.

Sprinkle remaining toasted coconut over the whipped cream.