Cream pies come in all shapes and sizes. There are many variations for this creamy dessert. What they all have in common is an airy, whipped cream layer that makes it irresistible. The rest is up to you!
For this version, we’re flavoring the cream pie with coconut shavings, and we’re mounting it over a crackly pie crust. The most exciting part, though, is the pudding-like, silky bottom layer; it’s immensely satisfying.
This zero-sugar coconut cream pie is also easy to put together, and it’s ready in less than half an hour. You must chill it for a while, though, but it’s no biggie. Let’s see what this creamy dessert is all about.
What you’ll Need
To make a cream pie, you need a pie crust and making it is as easy as mixing almond flour with melted butter and pressing it into the bottom of the pan.
Then you need to make the pudding layer, and this one is based on heavy whipping cream, a sweetener, egg yolks and a pinch of salt. A dash of xanthan gum helps give it a thick pudding consistency.
Finally, there’s the creamy layer made with whipping cream, grated coconut and a sweetener. This is the easy part, but it’s the tastiest!
Keep in mind you’ll need a 9-inch spring-form pan, a saucepan, an electric hand mixer and a few mixing bowls. This recipe is mess-free; that’s guaranteed.
Variations and Substitutions
One of our favorite coconut cream pie variations is the golden and smokey version, in which you toast the coconut flakes for about ten minutes in the oven or a pan. Coconut flakes caramelize nicely, and although they lose some of their freshness, they gain complexity and delicious roasted aromas. Roast the grated coconut and give your cream pie the nicest golden look.
Talking about roasted, nutty flavors, did you know cream pies are beautifully compatible with all types of nuts? Adding crushed nuts to the cream pie filling adds a contrasting crunchiness to the smooth, creamy pie, and texture is always the easiest way of elevating any recipe. Crush your favorite nuts and throw them in there — I love macadamia nuts and pecans for this one!
And here’s a pro tip: Roast the nuts for a few minutes to release their fragrant, comforting oils, something particularly convenient if you’re also roasting the coconut flakes!
When to Serve Coconut Cream Pie?
There’s literally no occasion on which this creamy dessert won’t shine. Still, since it’s light and refreshing, it’s more compatible with outdoor grilling parties, lunch outside, and any outdoor get-together, especially because coconut’s flavor is so tropical! Serve this one in spring and summer for a lovely dinner alfresco.
This light and vibrant dessert is fantastic during the day, especially on warm, summer days. It’s also compatible with teatime when you want a tasty slice of pie but don’t want it to be too sweet or heavy. Coconut cream pies are deliciously fluffy and never overly sweet; they’re perfect!
For the crust:
- 1 cup almond flour
- 3 tbsp. melted butter
For the cream pie filling:
- 2 cups heavy whipping cream, divided, unsweetened
- 1 Tbsp. vanilla extract
- 1 cup Swerve plus 2 tablespoons, divided
- Pinch of salt
- 2 egg yolks
- 1 1/2 cups grated coconut
- Mix the melted butter and the almond flour and press it on the base of a 9-inch spring-form pan to form the crust.
- In a saucepan, combine one cup of heavy cream, vanilla and salt. Heat until steaming over a medium flame while
stirring. Remove from heat, add the egg yolks and stir to combine.
- Let the mixture cool down in the fridge for about 15 minutes and pour it over the pie crust.
- In a mixing bowl, whip the heavy cream with 2 tablespoons of sweetener and the grated coconut. Top the cream pie with the whipped cream mixture.
- Refrigerate for at least two hours or until firm and serve!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 413Total Fat: 38gCarbohydrates: 13gFiber: 3gProtein: 6g