I’ve created several non-keto pies in my lifetime… therefore, with fingers crossed, I type of winged it with this formula. You know, ‘cause that’s however I do things! Ha!
As a fervent baker, I’ve worked enough with keto ingredients enough to grasp however they behave in recipes. Believe me, I actually have done my research! after all, I don’t advocate winging it till you have got some keto baking below your belt.
I truly created this coconut pie double within the same week…
Although i used to be terribly proud of the primary pie I created, I needed to cut back the calories and carb content any. Plus, our friends like to sample our goodies… if they last long enough.
Pie filling ingredients:
4 large egg yolks
2 13.5 oz cans or 27oz full fat Coconut Milk or Coconut Cream see note
½ cup plus 3 tbsp. Powdered Erythritol I used Swerve
8 oz. cream cheese
1 tsp. xanthan gum
2 tsp. vanilla extract divided
1-3 tsp. coconut extract optional/divided
½ cup unsweetened shredded coconut
2 cups heavy whipping cream
1 tsp. beef gelatin
2 tbsp. water
Separate your egg yolks and set aside.
In a medium saucepan, on low medium heat, pour in the coconut milk and ½ cup powdered Swerve.
Stir constantly to allow the swerve to dissolve and avoid burning the milk.
When the milk just gets hot you’ll want to temper the egg yolks by adding 4 tbsp. of milk, whisking constantly.
Then slowly add the tempered eggs to the rest of the milk, again, whisking constantly.
You do not want scrambled eggs in your pudding!
Once the yolks are incorporated well, I always bring my mixture up to just above 160 degrees and keep it there for 3 minutes. I do this to pasteurize the mixture.
During this time I add the room temperature cream cheese and let that incorporate into the milk.
Once the cream cheese is melted and mixed in well add the xanthan gum.
At this point, you can lower your heat and continue to stir.
The mixture will thicken to the consistency of soft set pudding.
Remove from the heat and add in your extracts.
Pour into a large bowl and add plastic wrap to the top.
Be sure the plastic wrap touches the pudding so a skin doesn’t form.
Let cool on your counter for a few mins
Then transfer to the refrigerator and chill for 2 hrs.
Once the pudding is chilled
Start preparing the beef gelatin.
Divide the water into two separate little bowls.
Make 1 tbs of the water warm the other hot.
In the warm water, sprinkle the gelatin to soften.
Once soft, add the hot water to dissolve it, stirring constantly.
If you see any obvious pieces of clumped up gel try to incorporate them if they are stubborn just pick them out.
Allow this mixture to cool but
keep it fluid.
Make your whipped cream.
In a large mixing bowl, pour in the heavy whipping cream, the powdered Swerve, and the extracts.
Stir it and taste it. If you think it isn’t sweet enough now is the time to add more of your powdered erythritol.
I like to have a bowl of ice and water under my whipping cream to keep it very cold during this process.
Begin to mix with your hand mixer until it comes to soft peaks.
Then slowly add in the gelatin water.
The trick is to add it in slowly so you don’t shock the temperature of the cream and deflate it.
Continue to mix until you have nice firm peaks.
Remove the pudding from the refrigerator and add to it half of the whipped cream.
Fold the whipped cream into the pudding.
Once fully incorporated pour pudding into a pre-baked and cooled coconut piecrust.
Top with the remaining whipped cream and sprinkle on some toasted shredded coconut.