Keto Coconut Cream Pie

This Keto Cream Pie is a flakey buttery pie crust topped with coconut pudding and whipped cream. A dream keto dessert for coconut lovers!

First, prepare the coconut flour pie crust. Make sure you add the 4 tablespoons of erythritol and 1/2 teaspoon of coconut extract to the crust recipe for extra flavor.
Bake the crust following recipe instructions and cool it in the pan, at room temperature before adding any filling.

While the crust is in the oven, prepare the coconut cream filling.
In a large mixing bowl, whisk together: egg yolk, whole egg, erythritol, and xanthan gum that you gently sprinkle on top - don't add all the gum at once to avoid lumps! Whisk until fully combined. Set aside.
In a medium saucepan, heat the unsweetened coconut milk and heavy cream over medium heat. Bring to a simmer for 3-4 minutes and stir often to prevent the liquid from overflowing the saucepan.
Remove the saucepan from heat. Scoop 1 tablespoon of the hot milk into the egg mixture and whisk vigorously to combine. Repeat this step once, stirring 1 extra tablespoon of the hot milk into the egg mixture. This step is very important, it brings the eggs to a lukewarm temperature and prevents the hot milk from 'cooking' the eggs.
Now that the egg mixture is tempered with milk, pour the egg mixture from the bowl into the saucepan, stir and return to medium-low heat (don't boil!).
Cook for 5-7 minutes, gently stirring, until it thickens and coats the back of a spoon.
You can sprinkle an extra 1/4 teaspoon of gum if not thick to your liking but keep in mind that the pudding will keep thickening while cooling down.
Once thickened, remove from heat and stir in the fresh butter, vanilla extract, coconut extract, and unsweetened shredded coconut.
Test the coconut cream sweetness and flavor. Adjust the amount of coconut extract to taste. Add an extra 1/4 teaspoon at a time, stir and taste.

Pour the coconut pudding into a wide bowl to steam out and cool. Stir every 10 minutes to prevent skin from forming on top.
When cool, about 20-30 minutes later, spread evenly into the baked pie crust and place a plastic film wrap on top of the pie, directly on top of the surface of the pudding, and refrigerate for 1 hour or until chilled before serving.
To serve pie, whip the whipping cream with an electric beater in a large bowl along with powdered sweetener and vanilla.
When a stiff peak forms, top the pie with whipped cream and toasted coconut flakes.