We love coconut pie in our house and the regular pie I make is great. But, you have to cook the custard on the stove and use egg yolks instead of whole eggs and the whites always go bad on me so I created this one using the basic custard recipe that I like. It’s a lot easier and the prep is a lot faster. The crust is a little bit fragile which is why I use the tart pan, however, you could bake this in a deep 9″ pie pan which will create a deeper pie. The crust will still stay together but might crumble a bit more when removing the slices. I’ve done it both ways you just need to bake it for the full hour if it’s in a pie pan.
What you need
1.25 cup almond meal
2 Tb grass-fed butter
1/4 cup monk fruit blend or sugar alternative of choice
pinch of salt
2 Tb melted grass-fed butter
3/4 cup monk fruit blend Lakonta or other brand
4 Tb cornstarch or arrow root
2 large eggs
2 cups half n half, goat milk or milk alternative
1/8 tsp salt
1 tsp vanilla.
3/4 cup shredded unsweetened coconut
What to do Preheat oven to 375′
Place all crust ingredients in a bowl and combine by using a fork or pastry blender until butter is incorporated and crust sticks together but is still crumbly. Press this into a 10″ tart pan pressing crust up the sides and evenly on the bottom of the pan. Place in the preheated oven and bake for 10 minutes. Remove from oven and cool on a cooling rack until filling is ready.
Reduce oven heat to 300′. In a mixing bowl combine the monk fruit and cornstarch first then whisk in the eggs until they become a lighter yellow and monk fruit is pretty much dissolved. Whisk in the milk, salt, and vanilla then very slowly add the butter while continuing to whisk or the butter will harden up again and form little beads of butter. Pour the filling into the crust then sprinkle the coconut over the filling. Place the pie into preheated oven and bake for 45 minutes until set. Remove from oven and let cool for 20 minutes then refrigerate.