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Can You Freeze Coconut Cream Pie?
You see them in the freezer section of the grocery store, you know, the cream pies that are perfectly frozen ready to thaw and eat.
I want to show you how you can easily create a coconut cream pie for your next gathering or dessert time, freeze it successfully and then thaw with beautiful results! This Keto Coconut Pie recipe really is for all of the die hard coconut lovers out there!
I have the perfect recipe for a homemade coconut cream pie here that I tested this idea out on. I couldn’t advise you on how to freeze a freshly baked cream pie without testing it out myself!
You need to start out with the best coconut cream pie recipe and this is definitely the one!
This pie is perfect for any special occasion and will impress your guests!
They will have no idea that it contains no added sugar and will quickly become one of their favorite desserts!
It is filled with a creamy coconut custard filling that is achieved easily with a keto pudding mix and coconut milk. All of this is nestled into a baked pie crust that has bits of shredded coconut in it for the ultimate coconut crust!
Since you do not have to cook the filling, there is no need for egg yolks like typical custard pies require.
There are of course many different ways you can go about making your pie, but my pie recipe is quick and worth the little effort for the grand presentation you will have as your reward when you take your first bite!
In this post I walk you through how to freeze the leftover cream pie slices, including my best tips on preserving your masterpiece without freezer burn.
I usually freeze leftover pieces but you can apply this method to the entire pie if you wish! It will still work the same way.
Let’s make the Keto Coconut Cream Pie first!
Make the crust first so it can cool while you make the coconut cream pie filling!
In a medium bowl, put all of the crust ingredients in and mix with a fork mashing the butter and mixing until it resembles a sand like mixture.
This homemade pie crust goes well with the coconut cream filling as it hardens up in the fridge with the cooling and melds the flavors nicely!
Press this crust mixture into a 9 inch pie plate and blind bake the pie shell in a 350F preheated oven for 15 minutes. No pie weights are necessary as it does not rise like a flaky pie crust.
If you want to skip this step and are not worried about extra sugar, you can of course use a purchased graham cracker crust.
Your results for the pie overall will be the same, but not as tasty as homemade!
Be sure to watch it so it does not burn as ovens vary in the way they cook.
You are looking for a golden brown crust, not too browned.
Now set aside the pie crust to cool completely to room temperature.
Lets make the creamy coconut filling next!
In a large mixing bowl combine the dry pudding mixes with the coconut milk and almond milk. Do not use boxed coconut milk, only use canned full fat coconut milk.
Whip with an electric mixer for 2 minutes until it has thickened.
If for some reason it thickens up too much, thin it out with additional unsweetened almond milk until the consistency has a smooth and creamy texture.
Taste test your mixture. If the coconut flavor is faint, then add in 1 tsp coconut extract.
This will bump up the coconut flavor if the coconut milk you have chosen is not very strongly flavored.
Let this mixture sit for about 5 minutes.
If your crust is cool, and only if it is cooled, spread 1 1/2 cups of the prepared pudding mixture into the bottom of the crust.
Keep the remaining pudding for another step.
In a separate bowl, whip the cream cheese with the monkfruit sweetener until smooth.
Now put 2 cups of heavy cream into a large bowl with 2 tablespoons of confectioners erythritol and 1 teaspoon of vanilla extract.
Whip the whipping cream and powdered sweetener with an electric mixer until you get soft peaks.
Now take this whipped cream and fold into the cream cheese mixture.
The best way to do this is with a large spatula. Scrape sides, then cut down the middle folding over on itsself.
Half of this NEW cream cheese/whipped cream mixture you have just created will need to be folded into the remaining pudding mixture from the beginning.
Then spread this completely combined and folded mixture into the pie shell OVER the pudding mixture already in the crust.
Now sprinkle some toasted coconut over the whole pie before piping. This adds great texture to an already creamy pie!
Easily toast your own shredded coconut by stirring 1/2 cup of coconut flakes in a dry skillet over medium heat.
Do not leave it unattended and stay there stirring the whole time. It will burn super easily.
The toasting takes only a few minutes and goes quickly. Remove from the heat as soon as you see it turning golden brown.
Let it sit in the skillet for a few minutes before using.
Now take the remaining half of the cream cheese/whipped cream mixture and put in a piping bag for piping decorations around the outer edge as I have done here.
You can alternately spread it all onto the pie at this point instead of piping if you want..
If you do not have any fancy piping tips but want to pipe anyway, you can use a zip top bag.
Put the mixture into the bag and snip one corner just a little. Then you can squeeze it out slowly in methodical plops along the outer crust area.
Now it needs to chill overnight.
Place toothpicks evenly in a circle around the center part of the pie.
Now pull a piece of plastic wrap longer than the width of the pie.
Now gently place the wrap over the pie and tuck under the sides. Put in the fridge overnight or for at least 8 hours.
Now you are at a point where you can proceed with freezing the entire pie.
If you wish to do this, keep it wrapped up in the plastic wrap and transfer to the freezer for another 8 hours or overnight.
Do not go from fresh to frozen without the fridge time or it may separate. The time it sits in the fridge the fillings have time to meld together with each other and the crust.
Thawing a frozen pie does take longer to thaw but will save you time and keep it in tact like a store-bought cream pie.
If you would like to freeze the slices individually, as I have, then do not put the whole pie in the freezer. You will want to proceed with these instructions.
First you need to line a baking sheet with parchment paper.
Now cut the pie into 8 moderately equal slices.
Transfer each slice onto the parchment paper and place each a few inches away.
Now place in the freezer for a couple of hours until it is firm enough to not yield to pressure.
At this time you need your plastic wrap again.
Place a small square of plastic wrap down, then take one piece of pie and wrap up working in a circle pattern for the best results.
After all pieces are wrapped up, place inside a large freezer bag or airtight container with the storage date written on the outside with a permanent marker. This extra step of wrapping in plastic wrap helps to prevent the pieces from getting freezer burns.
If you do not have plastic wrap, then you can use aluminum foil as an alternative.
When you are ready to eat the frozen cream pie, set it out at least 4 to 6 hours before wanting to serve if the pie is frozen solid.
If you are thawing individual pieces, then place on a plate unwrapped from the tin foil or plastic wrap you used originally.
It will need to sit at room temperature for 1 hour.
- This freezer method will work with all cream pie recipes.
- Try this with chocolate cream pie or banana cream pie with the same results.
- You can try this with dairy free whipped cream made from refrigerated cream of coconut. Simply use in place of the heavy cream called for and whip until soft peaks.
- If you have leftover coconut cream pie, you need to freeze your slices within 4 days as the pie in the fridge has a short shelf life.
Keto Coconut Cream Pie
- stand mixer or hand mixer
- 1 cup + 2 Tbsp almond flour
- 5 tbsp monkfruit sweetener/or erithrytol
- 1/8 tsp powdered stevia
- 1/8 tsp maple extract
- 3 tbsp butter; softened
- 1/4 cup unsweetened shredded coconut
- 2 boxes Simply Delish Vanilla Pudding
- 1 13-14oz can full fat coconut milk
- 1/4 cup Unsweetened almond milk plus extra if needed
- 8 oz cream cheese; softened
- 1/3 cup monkfruit sweetener/or erithrytol
- 2 cups heavy cream
- 6 tbsp confectioners erythritol
- 1 tsp vanilla extract
- Preheat oven to 350F
- Make crust first so it can cool while you make the filling.
- In a large bowl put all crust ingredients in and mix with a fork mashing the butter with the fork.
- Keep working in the butter until it is all moistened and resembles coarse crumbs.
- Press into a 9" glass pie pan. It will take some time to work it all around and partly up the sides. Press down with the bottom of a glass or measuring cup that has been chilled.
- Bake 15 minutes or until golden brown. Watch the last few minutes as it can burn easily.
- Cool completely.
- In a large bowl combine the dry pudding mixes with the coconut milk and almond milk.
- Whip with a hand mixer or stand mixer for 2 minutes.
- It should have a creamy consistency. If it is super thick, add a little bit of unsweetened almond milk 1 tbsp at a time until it is creamy.
- Let sit 5 minutes.
- ONLY after crust is COMPLETELY cooled, spread 1 1/2 cups of the prepared pudding into the bottom of the crust. Set aside any remaining pudding for another step.
- In a separate bowl make the whipped cream.
- Whip heavy cream, confectioners erythritol and vanilla extract until you get soft peaks.
- In another separate bowl whip cream cheese with the monkfruit sweetener until smooth.
- Now fold HALF of the whipped cream into the cream cheese mixture until completely combined. Reserve the other half of the whipped cream for another step.
- Now add HALF of this mixture you just created (with the whipped cream and cream cheese) to the bowl with the remaining pudding mixture. Stir well until combined.
- Spread this newly created mixture OVER the pudding mixture in the pie plate.
- You can either spread the remaining cream cheese mixture on the very top of the pie OR you can reserve it till serving time and pipe out a decorative border as I have here!
- The last layer you will spread onto the pie will be the remaining HALF of the whipped cream that was reserved.
- Cover with plastic wrap and refrigerate overnight or 8 hours.
- If you saved the 3rd layer for piping do this after it has set for the 8 hrs.
- Optionally top with toasted unsweetened coconut. Simply toast on low in a dry skillet until golden.
Don’t forget to print the recipe card or PIN it to your KETO PINTEREST board by hoovering over the picture and tapping the Pinterest logo.
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