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This is a Keto coconut pie. It’s not. It’s good.

My husband has been on Keto for about way too long. This has put a damper, not damper, a kink in my dinner planning. It’s not hard not to eat carbs, you may say. You’re right. You’re wrong. I need carbs, all the carbs. However, I did back off preparing carbs for a good while. No, it wasn’t too big of a deal. Since I have those children to feed, carbs are a bit of a necessity, though. For them. Not for me. Being the good…great mom I am, I ate carbs with them. It’s what moms do; they give for their children. I did just that by eating pasta and potatoes, not in the same meal, though. I’m not an animal.

Enough of all that. While we were on vacation, my husband kept mentioning that he wanted a piece of coconut cream pie. I don’t know if it was the salty beach air that had him wanting coconut. We weren’t on an island or anywhere exotic, but I guess the beachy vibes had him dreaming of coconut. Either way, he was STILL talking about it when we got home. I’ve never made a coconut cream pie before. I looked at several recipes and finally landed on one. I made a couple of alterations, not many. It’s so stinking good, and it’s not too sweet, just right.

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This recipe has been adapted from http://www.momontimeout.com.

Ingredients: Y’all know by now that everything I use is from Whole Foods, organic if possible.

13.5 ounce can of coconut milk (Use regular/full-fat, don’t skimp.)

1 1/2 cups of half and half

2 eggs plus 1 yolk (I like Latta’s Ranch brown eggs. They’re just pretty.)

3/4 cup granulated sugar (unbleached)

1/2 cup corn starch

1/4 tsp salt

2 cups sweetened coconut flakes (I used unsweetened…I highly recommend unsweetened.)

1 tsp vanilla extract (I always use a little more because I really like vanilla. Also, vanilla bean paste is excellent.)

Pie shell, baked (You can easily make your own, which is super easy. But, I used a pie crust already in an aluminum pie pan. To keep it from bubbling and cracking, I put a piece of foil in the center and covered it with beans while I baked it.) Just do whatever you want for the pie crust!

Topping:

1 cup heavy whipping cream

2 tsp powdered sugar (I didn’t measure.)

1 tsp vanilla extract (I didn’t use it in the topping.)

Directions:

Mix the coconut milk, half and half, eggs, sugar, corn starch, and salt in a glass microwaveable bowl. Yes, you can do this on the stove, if you temper the eggs. You’re making a basic custard. Microwave for one minute at a time for about 7 minutes, stirring after each minute. Don’t do it for two minutes at a time. It’ll start to curdle. Ick.

Stir in 1 1/2 cups of the coconut and vanilla extract (or paste).

Pour this into the pie shell and pop it in the fridge for 2 or so hours, until it’s firm and chilled.

Toast the rest of the coconut in the oven; 350 for about 2 minutes, depending on your oven. Just keep your eye on it.

When it’s good and chilled, whip the cream with the powdered sugar to form a good, thick whipped cream. I used my stand mixer, but you can use a handheld, or just a good ‘ole whisk. You’ll burn more calories if you use a whisk, which means you’re basically eating a calorie-free pie because of all the arm exercise. Spread this on top of your pie and top it with the toasted coconut. Good gosh. It’s so yummy. Look….

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I don’t know why there’s a dent in the middle, but who cares. It’s still delicious! I hope you enjoy your non-Keto coconut cream pie! If you don’t like coconut, you won’t enjoy it. If you do, obviously, you’ll love it.