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The first step is to get your oven ready by heating it to three hundred and twenty five degrees so it is nice and warm for the crust. Take a large bowl and mix your almond flour plus the melted butter plus the egg yolk plus the sweetener and the salt until it looks like wet sand. Press this mixture firmly into the bottom and up the sides of a nine inch pie dish using the back of a spoon to make it even. Put the dish into the oven and bake it for about ten to twelve minutes until the edges are a light golden brown color then take it out to cool completely.
While the crust is cooling you can start making the creamy coconut filling by grabbing a medium saucepan. Pour the coconut milk plus the heavy cream and the sugar substitute into the pan and set it over medium heat until it starts to simmer gently. In a separate small bowl whisk your egg yolks together with the cornstarch until the mixture is very smooth and has no lumps at all. Take a small amount of the hot milk mixture and slowly pour it into the egg yolks while whisking quickly to warm them up without cooking them too fast.
Now pour that egg mixture back into the main saucepan with the rest of the milk and keep stirring constantly over medium heat. You will notice the liquid starting to thicken up into a rich custard which usually takes about five to seven minutes of patient stirring. Once it is thick enough to coat the back of a spoon remove the pan from the heat and stir in the shredded coconut plus the vanilla extract and the coconut extract. Let the filling sit for a few minutes to cool slightly then pour it into your prepared almond crust and smooth the top with a spatula.
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Place a piece of plastic wrap directly onto the surface of the custard so that a skin does not form while it cools down. Put the pie into the refrigerator for at least four hours or even overnight because this cold time is what helps the filling set perfectly for slicing. When you are ready to serve the pie take your cold heavy cream and beat it in a bowl with the sweetener and vanilla until it forms stiff peaks. Spread the whipped cream over the top of the chilled pie and sprinkle the toasted coconut flakes all over for a beautiful finished look that everyone will love.
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