Low Carb Coconut Cream Pie

Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.

Make the crust: Combine the coconut flour and powdered erythritol in medium sized bowl.

Add the melted butter and combine. Add the egg and combine using a spatula.

The crust should come together as a dough. Transfer dough to a 8 inch spring form pan and flatten it out to cover the bottom of the pan evenly.

Poke several holes in the crust with a fork and place on the lined baking sheet. On the other half of the baking sheet place the 3/4 cup of unsweetened coconut flakes to toast (used in filling and topping).

Place the baking sheet in the oven and bake for 15 minutes. At the 5 point mark remove the flakes and set aside in a bowl – they should have browned – and place the crust back in the oven for the remaining 10 minutes.

Set the crust aside to cool and lower the oven temp to 300 degrees.

Make the filling: In a large bowl combine the coconut cream of an entire can (13.66 oz), heavy cream, vanilla extract, liquid stevia and powdered erythritol. Combine using a hand mixer.

Add the eggs, coconut flour and 1/2 cup of the toasted coconut flakes and combine once more.

Grease the sides of the spring form pan (we like to use coconut oil spray) with the cooled crust and poor the filling onto the crust.

Bake for 70 minutes.

Let the pie cool for 30 minutes and then place in the fridge for 1 hour to set.

Make the topping: Whip the heavy cream into stiff peaks.

Add the stevia and combine. Place in the fridge alongside the pie.

Make the pie: Top the chilled pie with the heavy cream topping and spread evenly. Top the cream with the remaining (1/4 cup) toasted coconut flakes and gently press into the cream. Refrigerate for another hour prior to serving.

Coconut Milk Tip: Place the coconut milk can in the freezer for 5 minutes prior to using in the filling. This will separate the hardened cream from the liquid. The liquid contains all of the sugars.