Coconut Pie Recipe

8.5g
Net Carbs

Prep Time: 30 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Difficult

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

12.3g

Protein

42.7g

Fat

4.6g

Fiber

475.1cal

Calories

INGREDIENTS

For crust: Heat oven to 350°F. Grind almonds into flour. Mix almond flour, 1 cup shredded coconut, 1/4 cup sugar substitute and egg white. If coconut mixture is too dry to hold together add 1 to 2 teaspoons of water, a few drops at a time, until mixture holds its shape when pinched together.
Press onto bottom and up sides of a 9 pie plate to form a crust. Bake 15 minutes until lightly golden. Remove from oven; set aside. Increase oven temperature to 450°F.
For filling: Scald coconut milk and cream in a medium saucepan; set aside to cool slightly. In a large bowl, with an electric mixer on medium speed (or with a wire whisk), beat eggs and egg yolk until frothy. Beat in 1/2 cup sugar substitute, salt, vanilla and coconut extract. Slowly beat in coconut milk mixture.
Fold in 3/4 cup shredded coconut and stir gently. Pour filling into prepared crust. Bake 5 minutes at 450°F. Reduce temperature to 350°F and bake 15 minutes more or until a knife inserted near center comes out clean. Cool on a wire rack to room temperature, then transfer to refrigerator to chill completely. Makes 8 servings.

We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.