The Best Gluten Free Keto Coconut Cream Pie Recipe
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!When you thought pie couldn't get any better I come out with this amazing recipe that will fool even the MOST die hard sugar fiend! With the creaminess and ultimate true coconut flavor, it comes together quickly and will impress everyone who tries it!
Equipment
- stand mixer or hand mixer
- Spatula
- 1 Large Bowl
- 9" pie plate
- 2 medium bowls
Ingredients
Pie Crust
- 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
Pie Filling
- 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
Whipped Cream
- 2 cups heavy cream
- 6 tbsp confectioners erythritol
- 1 tsp vanilla extract
Instructions
Pie Crust
- 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.
Pie Filling
- 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.
Freezing Your Pie Whole
- To freeze your pie, 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.
Freezing Your Pie In Slices
- 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 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.
How to enjoy your Pie once Frozen
- 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.
Video
Notes
- Make this a delicious dairy free coconut cream pie when you substitute coconut cream for the heavy cream in the making of the whipped cream part. Refrigerate your can of full fat coconut milk overnight and only use the solid top in the can. Save the liquid for smoothies or as the additional liquid in the pudding step instead of the unsweetened almond milk. It is best to sprinkle in a little bit of xanthan gum while whisking so the coconut cream stabilizes like heavy cream. You can also use a teaspoon of tapioca starch as well to help stabilize the coconut cream before folding into the pie.
- Make this a vegan coconut cream pie when you substitute the heavy cream with coconut cream, and vegan butter for the regular butter called for in the crust.
- Easily turn this into a gluten free banana cream pie when you switch out the Simply Delish vanilla pudding with a Simply Delish banana pudding.
Nutrition
Calories: 350kcal
Tried this recipe?Let us know how it was!