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