This keto coconut cream pie features a creamy rich sugar free custard in a low carb almond flour crust. It’s a rich and luscious dessert for coconut lovers!
My coconut cream pie recipe gets an update! Now it’s lower in carbs, easier to make, and just as delicious as it ever was. It’s the perfect sugar free dessert for anyone craving a rich custard pie.
It’s been a long time since I have re-visited this recipe. Let’s face it, I am too busy making all sorts of other keto desserts. And other easy keto meals, of course. My desire to constantly make something new and different sometimes deters me from updating old favorites.
But I’ve had this keto coconut cream pie hanging about my brain for a while, just begging me to make it even better. And hey, why not shoot a video for it while I’m at it?
How could I resist that kind of dessert plea? And if you’re a coconut dessert lover, don’t miss my Keto Coconut Cream Poke Cake!
Updated coconut cream pie recipe
This keto coconut cream pie recipe already had great bones. But I knew I could re-work it to make it even more keto-friendly.
The one thing that simply had to go was the crust. It was my original attempt at making a flaky low carb pie crust and it was quite good. But with the addition of gluten-free flour, it added just a few too many carbs for my liking.
It was also quite fussy and required a lot of work, including freezing the pie crust for a while before baking.
None of us need the extra carbs OR the extra work, am I right? And with the development of my easy keto pie crust, I simplified the whole process tremendously.
I re-worked the filling but only very slightly, by adding some coconut cream and reducing the shredded coconut.
This new recipe comes in at only 6.4 grams total carbs, and is easier and faster to make. Which means you get delicious coconut cream pie to your mouth even sooner!
How to make keto coconut cream pie
Ready to make this luscious dessert? Let me walk you through the process so you know exactly how it’s done. And don’t miss my instructional video in the recipe card!
The crust:
This simple almond flour pie crust takes only 4 ingredients and about 10 minutes prep time. It’s simply pressed into the pan so there is no fussy rolling and transferring to the pie dish.
Follow the directions for baking it unfilled, which takes about 20 minutes.
The coconut custard filling:
The rich coconut custard filling isn’t hard to make at all. But it does require your constant attention so be sure not to walk away. I like using a combination of both heavy cream and coconut cream, but you could easily do all heavy cream. Bring it to a simmer but don’t let it boil.
Temper the eggs
This is a very important step so don’t skip it. Tempering refers to bringing the temperature of the eggs up very slowly by whisking in some of the hot cream. You must whisk continuously as you do so. Then you slowly whisk the egg mixture back into the pan of hot cream.
This keeps the eggs from over-cooking and curdling, so you get a smooth creamy filling.
If, by chance, things got away on you and your custard does curdle or split, don’t panic. Get the whole mess into a blender and blend until it smooths out again.
Thicken the custard
Conventional custard often takes a bit of cornstarch to help it set. But that’s not a very keto friendly option so I recommend either xanthan gum or glucomannan. It only takes 1/4 teaspoon of either to help the filling firm up nicely.
Chill the pie
You need a little patience for making coconut cream pie, since it needs to chill 2 to 3 hours to firm up. You can cheat a bit and get it into the freezer for an hour.
The cream topping:
Finish off your beautiful keto coconut cream pie with a simple whipped cream topping and some toasted flaked coconut. How gorgeous is that?
Can you make Coconut Cream Pie in advance?
You bet! This gorgeous keto custard pie can be prepped a day in advance. I suggest making the crust and filling, and covering it tightly in plastic wrap. Then make the whipped cream topping just before serving.
I have not tried to freeze this particular pie but I can’t see why it wouldn’t work. If you’re freezing it for advance preparation, I would do it without the whipped cream topping.
Now go… run to the kitchen and make this delectable, creamy coconut pie. You won’t regret it!
More keto coconut dessert recipes
- Coconut Cheesecake
- Keto Coconut Flan
- Coconut Chocolate Fat Bombs
- Keto Almond Joy Bars
- No Bake Coconut Balls
- Coconut Milk Ice Cream
Keto Coconut Cream Pie
Ingredients
Filling:
- 1 cup heavy cream
- 1 cup coconut cream
- 2 eggs
- 1 egg yolk
- 2/3 cup powdered Swerve Sweetener
- Pinch salt
- 2 tbsp butter
- 1 tsp coconut extract
- 1/2 tsp vanilla
- 1/4 tsp xanthan gum or glucomannan
- 3/4 cup shredded unsweetened coconut
- 1 almond flour pie crust Pre-baked
Topping:
- 2/3 cup heavy whipping cream
- 1/4 cup powdered Swerve Sweetener
- 1/2 tsp vanilla extract or coconut extract
- 1/4 cup shredded or flaked unsweetened coconut lightly toasted
Instructions
Filling:
- Combine the heavy cream and coconut cream in a medium saucepan over medium heat. Bring to just a simmer.
- In a medium bowl, whisk the eggs, egg yolk, powdered sweetener, and salt. Slowly stir in about half of the hot cream, whisking continuously, to temper the eggs. Then slowly whisk the tempered egg mixture back into pan of hot cream.
- Cook another 4 to 5 minutes, whisking continuously, until the mixture begins to thicken.
- Remove from heat and whisk in the butter, coconut extract, and vanilla extract. Sprinkle surface with the xanthan gum and whisk briskly to combine. Stir in the shredded coconut.
- Pour the mixture into the baked pie crust and spread to the edgs. Refrigerate at least 2 to 3 hours.
Topping:
- Place the whipping cream in a large bowl and add the sweetener and vanilla. Beat until the cream holds stiff peaks.
- Spread over the top of the chilled pie and sprinkle with the toasted flaked coconut.
Stacy | Wicked Good Kitchen says
Ohmygosh, girl! Your low carb Coconut Cream Pie ROCKS! So proud of you over using that small 1/4 cup amount of gluten-free AP flour in your pastry…just enough to make it work while keeping carb counts down. Fabulous tip on chilling the dough after rolling out but before placing into pie plate…similar to sugar cookie dough for easier handling. BRAVO! Will be pinning everywhere possible to share! xo
Angie says
What a beautiful pie! Coconut cream was my favorite pie that my mom made.
Brenda @Sugar-Free Mom says
Love it! My older two love coconut but the youngest has still no taste for it! I recently made a crustless coconut custard but again no such luck for him, although he tried it every time at least! 3 kiddies for me too so every dessert made I use them as my excuse LOL! You made a pretty pie Carolyn!
Allyson says
If I send you $$ right now would you make one of those, freeze it and ship it to me??? pretty please??? it looks so beyond delish and exactly what i am craving right now (modified induction phase). YUMMMM!!!! It really is the prettiest, healthiest looking coco cream pie I have ever seen.
Carolyn says
Boy, I wish I could and get it there to you in one piece! 🙂
Regan @ Cabot Creamery says
This pie is gorgeous!
My kids are THE pickiest eaters… but sadly, the things one WILL eat, the other WON’T. It’s like they are magnets in opposition. There’s never any agreement 🙁 So I feel your pain.
Kelli @ The Corner Kitchen says
Hooray for the coconut victory!! I love everything about coconut, and would happily gobble up this pie!
Terri says
Did I miss something? The filling ingredients lists one cup shredded coconut, yet the directions say nothing about when to add it.
Carolyn says
Whoops, good catch. Going to update…
Dorothy @ Crazy for Crust says
Oh, my dad is going to love this recipe! Thank you! And picky eaters. Sigh. Although when it comes to dessert, my daughter never has a problem!
Carolyn says
Is shredded coconut the same as desiccated coconut?
Carolyn says
I am not entirely sure, but I think so. As long as it is unsweetened.
Donna says
Yes…it is the very same thing!…The “shard” sizes vary…go for the smaller/finer ones in this recipe!
Carolyn says
Thanks Donna!
Janet says
I never would have thought to whip coconut milk. Brilliant!! Thank you!
Margi says
My worlds collide. I have adored Shaina for years. You, I’ve adored for the past year or so. I can attest that your pie crust is divine. I had your recipe all ready to make hand pies and ran out of time, so I pressed it into a pie plate and made a lip-smackingly delicious blueberry pie that was gluten free and sugar free — and my very discriminating “I swear I can taste fake sugar at 100 paces” husband ate two slices! Definitely a keeper — Shaina, you AND your delicious pie crust! 🙂
Carolyn says
So glat to hear it, Margi! And Shaina’s tip about kids was very encouraging for me. 🙂
Shaina says
You are so sweet, Margi. Thank you!
Malainie says
Yes, Margi! The first time I saw this pie crust recipe and how delicate it was, made me wonder why not just pat it into the pie pan. I have other recipes that do that. Then you don’t have to worry about rolling it out and transferring it. This would work wonderfully for any one crust pie!
Carolyn says
I wanted to make a pastry crust that CAN actually be rolled, but patting it into place is fine too.
Carrie @Bakeaholic Mama says
15 tries?! Wow. Apparently I give up way to easy. I always make them try some of everything at dinner. My oldest son is pretty agreeable to this… and my daughter eats everything under the sun. But my 4 year old? He will sit there and go hungry. So stubborn… and so picky. This pie however… they would all gobble it up! I am still amazed at how flaky your crust looks. I use to own a small pie company a few years back, I had a special request for gluten free… I destroyed it. Worst things I ever baked in my life. The crust was grainy and fell apart so easily. I am over the moon excited to try this recipe for crust out on my friend to make up for my failure years ago!
Donna says
My Mom’s absolute favorite pie!!!…Question…Could I possibly omit the gums without sacrificing the quality of the crust?…Or use something else…ground golden flax..or psyllium flakes…or? Thank you for this beautiful offering.
Carolyn says
You can give it a try! I can’t guarantee it.
Deanna says
This pie looks delish! The only problem is, I would be the only one to eat it, LOL……so, my question is, do you think if I sliced it into individual pieces and froze them for later it would be OK? Has anyone every had success freezing pieces of pie like this and just taking out a slice at a time? Opinions eagerly awaited!
Carolyn says
I’ve never tried freezing a custard pie like this. Can you google it? I think the crust would hold up well, though.
Sherie says
I LOVE this recipe but is there any substitute for the Gluten-Free flour? Really trying to stay away from anything with Tapioca or Potato starch in it!!
Carolyn says
I feel that the crust needs some starch to bring it together and allow it to be flaky. If you decide to go without, I’d suggest more almond flour and more xanthan gum. I cannot guarantee it though.
Esther R. says
This is very beautiful Carolyn. It’s a shame that I’m allergic to most of the G/F flours they have out. But I make a great crust w/ almond, coconut and glucomannan. Thanks I’ll use your filling.
Carolyn says
Sounds good!
Donna says
@ Esther..That sounds perfect for my digestive issues with gluten-free flours…Is there any chance of procuring the recipe?! I would be so appreciative!
Beverly says
Esther, I’d love it if you shared that crust recipe. Carolyn’s crust looks perfectly flaky (unlike any GF crust I tried). I will try it with arrowroot as I, too, am intolerant of tapioca and potato, but please share your recipe:-)
Carolyn says
Arrowroot would help. How about another 3 tbsp of almond flour and 1 tbsp of arrowroot?
Buttoni says
OMG this looks delightfully creamy and delicious, Carolyn. You’ve scored again!
Diane (createdbydiane) says
Oh I just LOVE coconut and this pie is calling my name…loudly 🙂
Christina Reed says
I love coconut, but when I see your crust all I can think is pot pie! If I omit the sugar do you think this would make a good crust/top for pot pie?
Carolyn says
I haven’t tried it as a top crust yet. I have plans to do so but you’re welcome to try. I would just make sure that the filling isn’t too liquidy.
Jenny D. says
Will be trying this crust for pot pie with leftover turkey after Thanksgiving. Any texture/volume adjustments needed if I omit the Swerve to make it taste savory? Thx, Carolyn!
gina says
You are amazing & this looks beyond phenomenal, I cannot wait to make it!!!
Stephanie @ Eat. Drink. Love. says
Can you believe that I have never had a coconut cream pie?! And I love all things coconut, which makes it even crazier!
Averie @ Averie Cooks says
Your pie is incredible looking! The filling and how dense and creamy it looks – I want!
Darlene Sudderth says
Hello Carolyn!! Thank you for taking the time to compose this pie! I do have a question….I’m having a hard time finding Unsweetened coconut, except for frozen. Can I use the frozen without it adding too much moisture to the filling. Would that extra moisture cause it not to thicken, do you think?
Carolyn says
I think it might be a problem because shredded coconut is also dessicated. So I might buy the frozen and dry it out in the oven for a while first (maybe 175F for 2 hours?).
Gerri says
Ooo, this is my husband’s favorite. Gorgeous! Would coconut cream (also called coconut butter) work as a sub for the coconut milk in the topping? If so, how much coconut milk solids did you use? Thanks.
Carolyn says
I honestly don’t know, I’ve never used coconut butter or cream like that. If you can whip it, it may, but it also may be too thick.
Gerri says
You’re right. It’s probably too thick to whip. Thanks.
Shaina says
I love that they’ve turned the corner to coconut, and I’m so glad you found that fact inspiring. I think once you know that it gives you the stamina to keep offering it up. Seriously, that pie looks incredible. The coconut cream there is just perfection.
Midge says
I have made this twice. I LOVE it, but think I am doing something wrong. I filling curdles. Is it supposed to look like it is curdled? I used half and half the first time, (I’m guessing it’s calling for heavy whipping cream?). The second time I used canned milk. Do you think not using cream, could cause the curdling? Thank you. Midge
Carolyn says
The filling is essentially coconut pastry cream, which will curdle when overcooked. I think it’s likely that the lower fat content in the milk or half and half means it doesn’t thicken very well, and so it over-cooks before you manage to see it thickening properly.
Juanita says
Your Recipe calls for 2 cups cream.. What kind of cream do you use? Thanks (-:
Carolyn says
Cream labeled heavy or whipping cream. They are pretty much the same thing.
Juanita says
Thank you….I can’t wait to try a ton of your recipes….
Susan Beebe says
Carolyn, this is amazing. I made just the custard, chilled it in a shallow bowl, scooped it out and served with whipped cream. Divinely delicious! My first foray into using xanthan gum and it’s not scary anymore. Keep up the great work in the kitchen!
Lisa says
Used the shortbread crust from the lemon cheesecake bar recipe for the pie crust. Awesome. Love both recipes.
Linda says
I did the same thing and it was delicious, shortbread crust is my go to crust for all deserts lol
Vicki says
My store did not carry “canned” coconut milk only in a “box” style package. It’s a 32 oz box of unsweetened coconut milk. Can you tell me in ounces what size of canned coconut milk you’re using? Thanks so much!
Carolyn says
They are typically 14 oz cans. But I am not sure the boxed kind is the same, it may not have a high enough fat content. My brand has 9g of fat per 1/4 cup serving…make sure the boxed kind has a similar fat content.
Evan says
Apologies for a silly question, but could one use coconut cream in place of coconut milk? And if so, would the need to chill overnight be eliminated, as it is already thicker?
Carolyn says
Are you talking the coconut cream from Trader Joe’s or something similar? I am not sure but you can certainly try.
Jackie Magana says
Hi, I just came upon this pie recipe. This pie is my absolute favorite and I can’t wait to try it, I’m a little confused on the whipping of the coconut milk. You said you dump out some water first? Will there be enough left to whip ?
Carolyn says
Yes, when you refrigerate the can overnight, the coconut “cream” rises to the top and solidifies. You whip that, after you’ve removed the water.
Lorrene says
This looks wonderful, I would love to try it but I live in a rural area where some of these ingredients are not available. I could order them online, but in the meantime, are erythritol and xanthan gum essential to a good result with this recipe? Are there substitutes I could use?
Carolyn says
You can use a different sweetener if you need to. For the xanthan, you might be able to do a little gelatin. I am really not sure how well that will work, though.
Jamie says
Ohhhhh, Carolyn, this recipe is amazeballs. I made it last night, along with a sugar filled cream cheese peanut butter pie, to take to a dinner party for my type 1 daughter. It was soooo good. A few other people had some as well, and were amazed by it. It may become the dessert I take places when we need a diabetes friendly dessert! I loved it WAY better than the peanut butter pie, which I just realized I could use Swerve for if I wanted to. Anyway, thank you for this recipe.
Carolyn says
You are most welcome!
Josee says
Hoping someone can help! Made this coconut cream pie last night & I am so sad about the results! I had problems with the filling; I did not get a thick custard but instead a liquid mess in the pie. I had hoped that it would “set” in the fridge but it did not. I used 18% mf table cream. We ate some anyway, & it tasted fabulous, just not a “pie”. Any ideas on what went wrong & what I can possibly “whip” up with remainder of pie. Thanks!
Carolyn says
Yes, the table cream is the problem. Heavy whipping cream is 35% fat, not 18. It thickens up a lot more than table cream when cooked.
Josee says
Ok! good to know. I guess now is the time to admit I also had a problem with the crust; Is 18 minutes really the baking time? My beautiful crust turned out somewhat burnt at 18 minutes. I did butter the baking dish before I put the crust in so that it wouldn’t stick.
P.S. Have tried so many of your other recipes & they turned out fabulous! Who knew gluten free/low carb could taste so good – so Thanks for those!
Carolyn says
Hmmm. 18 minutes is only a guideline and it’s possible that your oven runs hot. But did you use a glass pie dish or a metal one? That could be an issue too. Let me know if it is so I can adjust the recipe to specify a glass plate.
Trisha says
LOVED this recipe! It is so yummy! It was a little time consuming for me and I could not get the coconut milk to separate so I put whipped cream on top. VERY good!
Desiree says
Hi…Is it ok if I bake this one day and fill it the next? Would you keep the pie crust in the refrigerator ?
Carolyn says
Yes, you can make the crust ahead. I would not refrigerate if you are only baking one day ahead.
Desiree says
Thank you!!!
Cynthia says
In case anyone makes the same mistake as I did, the stevia extract is liquid stevia and not powdered stevia extract. Oops. Guess that’s what I get for not clicking on the link. 1/4 tsp liquid stevia should be equal to 1/32 tsp of powdered pure stevia extract.
Carolyn says
That’s good for me to know too. I am going to put the word liquid in there. How did you calculate how much it works out to be in powder?
Cynthia says
I have a NuNaturals conversion chart. I have a PDF or a JPG file available if it would helpful to you.
Carolyn says
It would be helpful to me! (But I’m a different Carolyn.) Could you send it on to me, Carolyn, if Cynthia sends it to you?
Carolyn says
Sure, sounds like it would be helpful. Email it to [email protected]
mrtmeo says
here is a copy for anyone of the nunaturals stevia conversion chart
https://kalenaspire.com/wp-content/uploads/2016/11/Stevia-Conversion-Chart.pdf
Stefanie says
Thanks so much for this recipe! The pie turned out amazing! I didn’t have any of the gluten free baking mix, but I had some of the Bob’s Red Mill low carb baking mix (which has gluten for it, probably not optimal for many people surfing this site, but I tolerate it well) and it worked beautifully as a substitute. I also found that a little extra salt improved the flavor. I made it as-is, but sprinkled the tiniest amount of salt on top after tasting it and I think it really tied it together. I never expected to love a low carb pie so much!
Carolyn says
Glad it worked out so well!
Cecelia says
What is the nutritional information on just the crust as I would like to make a Lempn Pie for my husband?
Cecelia says
What is the nutritional information on just the crust as I would like to make a Lemon Pie for my husband?
Molly H says
How do you think the taste would be without any artificial sweetener? I’m trying to stay away from those at the moment, but would still like to try some dessert items =).
Carolyn says
What do you plan to make it with to sweeten it?
Molly H says
Right now my thoughts were to maybe add a little bit more vanilla extract (not sweet, but for more flavor?) and try to sub some coconut oil in there somewhere.
Nina says
Hello. This pie looks amazing.
Can I ask what is the diameter of your pan? 🙂
I have one that is 8 inch and another one is 11 inch.
I would like to know so I can do some calculations. Thank you!
Carolyn says
Most standard pie pans are 9 inches. Not quite sure how it will turn out in an 8-inch pan.
Cecelia says
What can you use instead of liquid stevia or do I have to use anything else?
Lorell says
Do you think I could substitute the heavy cream with coconut milk (full fat) or coconut cream?
Carolyn says
Yes, I think that should work just fine.
Susan says
This was AMAZING! I used a different crust (I didn’t have gluten flour) and I felt the filling needed a little salt to balance the sweetness, but otherwise I kept it the same and it. was. incredible. Easily the best dessert I’ve made since beginning low carb. In fact, I made this to take with me on a crafting retreat with a group of SAD eating women, thinking I’d have something sweet to eat while they were chowing down on junk food. NO WAY! They eschewed their high carbs desserts until my coconut pie was gone within 24 hours (among 5 women, ha ha) and several asked for the recipe. I should have made two, clearly! This will have to be a special occasion pie because I’m still trying to lose weight, but on special occasions this is my new must have desert.
Carolyn says
Ha, I love it when we win over the non-low carbers!
Melody Spence says
I made the pie last night and it’s a winner. Thanks for such good recipes.
Jessica says
Could you substitute coconut milk or coconut cream for the heavy cream?
Carolyn says
You can use coconut cream but you may find you need a bit more xanthan gum to make it set properly.
Stephanie Deal says
OH my gosh — this pie is amazing! I mean seriously, it is perfect!! The crust is tender, super easy to make and slides out of the dish without crumbling or tearing! The custard was the perfect consistency and oh my — the coconut creme topping is heavenly. All-in-all — this is a fabulous pie!! Thanks Carolyn for sharing — and I will absolutely be making this next Sunday for Father’s Day!! 🙂
Carolyn says
Glad you liked it!
Carolyn says
Think I could use THM baking blend in place of the almond flour/ gf all purpose? I have the almond flour but not the gf flour.
Carolyn says
I can’t be sure. I think it would be a little on the dry side.
Wendy Ellis says
I don’t have a problem with gluten and just need low-carb. If I were to use regular all-purpose flour in the crust instead of gluten-free, would I need to omit the Xanthan Gum?
Kathy A Craiglow says
I have made this pie about 8 times now. My family and friends absolutely love it! The only change I made was I substitute Coconut Cream for the coconut milk called for in the topping. The cream is much better and more substantial. This pie rocks and is a keeper!!!!!!
Carolyn says
So glad you think so!
Dee Gee says
Wonderful! Looking forward to making this for Dad for Father’s Day!
Marie says
Wow, this was amazing. Completely satisfied my craving for my grandma’s coconut cream pie. I used the press-in crust you linked and it came out great! Will probably halve the xanthan gum next time because my filling was quite stiff. Topped with regular/dairy whipped cream. Definitely a keeper! Thanks so much!
Kathy says
I have made this pie about 20 times. My friends and family cannot get enough. I put coconut flour in with the almond flour instead of the gluten-free flour and I substitute coconut cream in the can for coconut milk as the milk did not thicken and was not as good as the cream for the topping. Other than that, the pie is phenomenal and no one guesses it is sugar-free and low carb, and follows KETO!
Carolyn says
So delighted! You know, you could always try my Easy Press In Pie Crust. It works well for this recipe too!
Gail says
What happens to the coconut pie recipe without the “gum” ingredient??? Thanks!
Carolyn says
It doesn’t thicken or set properly.
Veronica says
I just made this and it was a hit!! If you love coconut, this pie hits the spot! Thank you for this awesome recipe!
Caitlin says
I made this tonight for my dad’s birthday. We are both coconut cream pie lovers, and this WAS AMAZING! I was very surprised at how close this is to the real thing!
Carolyn says
So glad you liked it!
Nakeisha says
How could I convert this recipe to a banana cream pie? Thanks in advance.
Carolyn says
Just use banana extract.
Donna Kay says
Hi,
Could you please tell me the size of coconut milk used you used for the pie as I see there are different sizes available
Carolyn says
The basic one that’s around 15 ounces.
Veronica E says
I’m not sure if I’ve commented or rated this recipe, because it deserves to be! This is the 2nd time I’ve made this and it was so good. I found coconut strings in the frozen section that was unsweetened and used it this 2nd try. Where I’m from, we usually use fresh coconut meat (I live on an island) in our coconut pies, so using the unsweetened coconut strings I found instead of the one in bag on the shelf made a big difference for me! I plan to use this recipe to do a banana cream pie!
Carolyn says
So glad you like it! Lucky you with the fresh coconut…
Mary says
YUMMY!!!! This is gonna be made soon!!!😍. Coconut cream pie get in my mouth!
William says
I looked but couldn’t find crust ingredient or instructions. Am I blind?
Carolyn says
It’s linked right in the recipe. Click on that…
Adriana Gutierrez says
Seriously? 12 servings? That is a bad joke and very dishonest!
Carolyn says
How is it dishonest? It’s so rich and calorie dense, it makes sense to cut it into smaller servings. And most 9 inch cakes make 12 to 16 servings, so a pie can as well. Have a LOVELY day! 🙂
Kelly says
Do you use only the solid cream part from the coconut cream, or shake it up and use the combined cream and liquid part?
Carolyn says
As I said in the video… it’s the stuff straight off the top. So no shaking.
Pam Hefner says
Question: Can you clarify if it is granular or powdered Swerve in the filling? The ingredients list “sweetener” for filling and “powdered sweetener” for the topping but the instructions mention “powdered sweetener” for making the filling and “sweetener” for the topping?
Carolyn says
Sorry, should be powdered… although it doesn’t matter too much, it should be okay either way.
Jennifer says
Hi Carolyn;
I made your coconut cream pie last night to serve as dessert today for Easter. Nothing like making a brand new-to-me recipe to serve on a holiday! Anyway, I have three questions which may be answered when we try the pie.
The first question is what size pie pan do you prefer for this recipe? I used a regular size, not deep dish, but wonder if the deep dish would let me make the crust thinner.
And the second question is that I was confused by the fact that the Ingredients for the filling says “Swerve Sweetener” and has a link to the granulated version but the Instructions for making the filling refer to mixing the eggs with POWDERED sweetener. I looked at regular recipes and decided that since you had even included a link to granulated sweetener in your ingredients, that I would use granulated. And though it’s not specified, I plan to use the powdered version when I make the whipped cream topping later today. Did I make the right choices?
And last but not least, is there an actual temperature that I could measure for the proper heating of the egg and cream mixture (thickening stage)? I was careful and watchful but still think I saw a bit of curdling.
Thank you for your wonderful recipes and for your help with this one.
Carolyn says
It’s going to work out with either, although if you watch the video, you see I use powdered. I need to correct that, sorry. Eggs should be heated to at least 160F… but they may not thicken entirely at that temp so keep going a bit if the custard hasn’t thickened.
Shari says
This pie is astounding. My grandma would have called it scandalously good. Thanks so much for developing this recipe. It really hit the spot for me, a lover of all manner of custards and pastry creams ( I also love your Nanaimo bars, simply divine!)
Cheryl says
Made the Coconut Cream Pie today. It’s the best coconut cream pie recipe I’ve ever made! Delicious, really rich, and just the right amount of sweetness. Hubby loved it and I’ll make it again for special occasions! Thanks for another keto success story!
Carolyn says
So glad to hear it!