White Chocolate Coconut Cream Pie

White Chocolate Coconut Cream Pie

Yield: 8 servings
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Cooling Time: 5 hours
  • Total Time: 5 hours, 30 minutes

Ingredients:

For the Crust:

  • 1 2/3 cups almond flour
  • 3 tablespoons Confectioners Swerve
  • 3 tablespoons unsalted butter, melted
  • ½ teaspoon salt

For the Filling:

  • 1 ¼ cups Bake Believe® White Baking Chips
  • 1 cup unsweetened shredded coconut
  • 1 cup heavy cream
  • ½ cup unsweetened almond milk
  • 2 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon xanthan gum

For the Whipped Topping:

  • 1 cup heavy cream
  • 3 tablespoons Confectioners Swerve
  • ½ teaspoon vanilla

Instructions:

  1. Preheat the oven to 350°F.
  2. In a medium bowl, whisk together all of the ingredients for the crust.
  3. Press the crust mixture into a 9-inch pie pan.
  4. Bake in the oven until the edges of the crust begin to brown, about 8 minutes.
  5. Set aside to cool.
  6. Spread the shredded coconut on a cookie sheet.
  7. Place in the oven and toast, stirring halfway through until the coconut is lightly browned, about 5 minutes.
  8. Set aside to cool.
  9. Pour the 1 cup heavy cream and almond milk into a saucepan and place over medium heat until bubbles begin to form around the edge of the pan.
  10. In a medium bowl, whisk the eggs until they become fluffy and slightly lighter in color.
  11. Slowly pour the hot cream mixture into the beaten eggs, a little at a time, until fully incorporated.
  12. Pour the egg mixture back into the saucepan and place over a medium-low heat.
  13. Whisk until the mixture begins to thicken slightly. Remove from the heat.
  14. Add the white chips and whisk until they have fully melted.
  15. Whisk in the xanthan gum, a little at a time.
  16. Whisk in the salt and ¾ of the toasted coconut. Reserve the rest to garnish the pie.
  17. Pour the pie filling into the prepared crust.
  18. Cover the pie and chill for at least 5 hours.
  19. Place a medium bowl in the freezer to chill for 5 minutes.
  20. Pour the heavy cream into the chilled bowl along with the 3 tablespoons of Confectioners Swerve and the vanilla.
  21. Beat the cream until you achieve stiff peaks.
  22. Spread the whipped cream on the chilled pie and sprinkle with the remaining toasted coconut.
  23. Slice the pie into 8 slices and serve.

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