Keto Coconut Cream Pie
This keto coconut cream pie pairs a ground almond and toasted coconut crust with stovetop mascarpone egg custard and unsweetened whipped cream. Choose a baked or chilled shell, then chill until firm.
Equipment
- 23 cm/9 inch cake tin
- Parchment paper
- medium saucepan
- Whisk
- Large bowl
Ingredients
Crust Ingredients
- 2 cups/200 g/7 oz Ground almonds or blanched ground almonds
- 1/2 cup/40 g/1.4 oz Toasted shredded unsweetened coconut
- 1 Pinch of salt
- 1/4 cup Swerve or erythritol
- 3/4 cup/170 g/6 oz Melted butter
Cream Ingredients
- 3 cups/675 ml/22.8 fl oz Heavy whipping cream
- 2 large beaten eggs
- 1/2 cup Low carb sweetener (Swerve or erythritol)
- 1 tsp Vanilla extract
- 1 TBS Butter
- 1 cup/250 g/8.8 oz Mascarpone
- 1 cup/80 g/2.8 oz Toasted shredded coconut
Topping
- 1 cup/225 ml/7.6 fl oz Heavy whipping cream
Instructions
- Set the oven to 180 °C/350 °F. Let it preheat while you prepare the coconut and crust.
- Toast all the coconut needed for the crust and filling in a skillet for a few minutes, or spread it on a baking tray and bake for 5 minutes, watching for golden edges. A warm, nutty aroma signals browning; transfer the coconut to a cool plate and keep the crust and filling portions separate.
- Stir the ground almonds, 1/2 cup toasted coconut, salt, crust sweetener, and melted butter together in a large bowl. The moistened crumbs should resemble wet sand and cling together under pressure.
- Line a 23 cm/9 inch cake tin with parchment paper. The lining should cover the base beneath the crust.
- Pack the mixture across the bottom and high up the sides with your fingertips, then either bake for 8–10 minutes and cool for 15 minutes, or refrigerate the unbaked shell for at least 15 minutes. The baked shell should look golden brown, while the chilled version should feel firm.
- Place the filling cream, beaten eggs, sweetener, and vanilla in a medium saucepan over medium heat and whisk together. The eggs should blend evenly into the cream without visible streaks.
- Lower the heat and maintain a gentle simmer while whisking continuously for 5 minutes, or until the mixture thickens. Look for a smooth coating that clings to a spoon rather than running straight off.
- Take the saucepan off the heat, whisk in 1 TBS butter and the mascarpone until smooth, then stir in 1/2 cup toasted coconut. The filling should look creamy and uniform, with coconut distributed throughout.
- Fill the prepared shell with custard, reserve 1 TBS of the remaining coconut for garnish, and scatter the rest over the surface. The coconut should form an even covering across the filling.
- Refrigerate the filled pie for at least 4 hours, continuing to chill if necessary. The custard must feel firm before you add the topping.
- Whip the topping cream once the filling has set. Stop when the cream forms firm peaks that hold their shape.
- Spread the whipped cream over the chilled pie and finish with the reserved coconut. Keep the topping fluffy rather than pressing it into the custard.
Notes
Ingredient tip: Move toasted coconut onto a cool plate right after browning so residual pan heat does not turn the shreds bitter. Doneness: Keep whisking the custard over a gentle simmer until it smoothly coats the back of a spoon rather than pouring off like liquid cream. Texture tip: Refrigerate the filled pie for at least 4 hours until the center feels completely firm before adding the whipped cream topping. Serving tip: Let the chilled pie stand briefly before slicing so the butter-rich crust cuts cleanly, and warm and wipe your knife blade between cuts. Storage: Keep the pie refrigerated under a cover that does not touch the whipped cream or trap condensation over the custard. Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.