Jeles’ Coconut Cream Pie

Ingredients

CRUST

• 1/4 cup butter melted

• 1/2 cup almond flour sifted

• 2 large eggs

• 1/4 cup Monkfruit sweetener

• 1/4 teaspoon salt

• 1/2 cup coconut flour sifted

• 1/3 cup shredded unsweetened coconut (I like to use raw coconut)

FILLING

• 2 cups heavy whipping cream

• 2 large eggs

• 1 egg yolk

• 1/3 cup Monkfruit sweetner

• 2 tbsp butter

• 1 tsp coconut extract

• 1/2 tsp vanilla

• 1/4 tsp xanthan gum

• 1 cup shredded unsweetened coconut (I like to use raw coconut)

TOPPING

• 1 pint heavy whipping cream

• 1 tbsp vanilla extract

• 4 tbsp Swerve ~ Powdered sweetener

• toasted shredded coconut for topping

Instructions

Crust

• Melt butter in large bowl.

• Add almond flour, eggs, sweetener, and salt to butter mix well.

• Stir in coconut flour and shredded coconut until a dough forms.

• Roll out dough between parchment.

• Take top sheet of paper off dough and invert into a pie pan.

• Press to fix any cracked areas of crust and flute edges.

• Using a fork, poke small holes throughout the crust.

• Bake crust at 375* for 10 minutes. Allow crust to cool.

Filling

• Bring cream to a simmer in a medium saucepan over medium heat.

• In a medium bowl, whisk eggs, egg yolk and sweetener. Slowly stir in about 2/3 cup of hot cream, whisking continuously, to temper. Then slowly whisk mixture back into cream.

• Cook another 5 minutes, whisking continuously, until mixture begins to thicken.

• Remove from heat and whisk in butter, coconut extract, and vanilla extract. Sprinkle surface with xanthan gum and whisk briskly to combine. Stir in shredded coconut.

• Let mixture cool 30 minutes, then spread in baked pie crust.

• Chill in fridge at least 2 hours.

• Top with whipped cream & toasted coconut <3

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