An American Housewife: Keto Coconut Custard Cream Pie - (including the pie crust - with a secret ingredient making it simple)


I had a few reasons to make this pie this weekend.  The first being to use up rainbow colored coconut sprinkles in my pantry that were taking up space for months and months now (since I don't cook with coconut flakes often).  The second was to do a trial run using the pancake mix as a pie crust. 

I have a Birch Benders Keto pancake mix in the freezer that basically just lives there rent free (also taking up valuable space) because frankly, I don't really care for pancakes made from it.  I won't waste food though so when I try a keto or sugarfree/low carb food I'm not thrilled with, I find other ways to use it up.  

I was going to make the typical almond flour crust for this but saw the pancake mix and decided to try it.  It worked great!  It was seriously perfect as a pie crust and didn't puff up at all during baking, and wasn't in the least bit pancake like.  I don't care for it as a pancake mix, but I'm happy with using it as a pie crust mix now.

Keto Coconut Pie

Pie Crust:
1 cup Birch Benders Keto Pancake Mix
1 egg
1/4 c softened butter

4 eggs
2/3 c natural sweetener of choice (like erythritol/monkfruit mixtures)
1/2 t vanilla
1 t coconut extract
1/4 t salt
1 can Thai Coconut Milk (13.5 oz. can)
1 t xanthan or other keto thickener
3/4 c unsweetened coconut flakes

Mix the keto piecrust mix with the single egg and softened butter in a bowl.  Mix well until it is completely mixed and forms a ball of dough.  Spread and press into a pie plate.  Bake at 350 for approximately 12-15 minutes.  Remove and let cool while you make the filling.

Mix the eggs, sweetener, vanilla and coconut extracts and salt in a bowl, beating well.  

In a small saucepan on the stove, whisk about 1/3 cup of the coconut milk with the thickener.  Stir over medium heat until it starts to thicken.  Slowly drizzle this over the egg mixture in your bowl.  Pour it all back into your saucepan and heat, stirring constantly for another 2-3 minutes, then pour into your pie shell.

Top with the coconut flakes.  Bake at 350 for 35 minutes or until the custard center is 'set' and hardly jiggles when you wiggle the pie plate.  Remove and cool completely on a wire rack.  It will set up more as it cools.

I didn't care about how 'pretty' the pie crust was, so I just pressed it in and baked it quickly.

The filling, ready to pour into the crust

The custard filling

My coconut flakes are multi-colored as I used them for sugarfree 'sprinkles' on cookies previously.

A rainbow colored coconut pie

This is before it went into the oven.  It turned golden brown on parts after baking (see top photo).








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