Coconut Pie Recipe

DIRECTIONS

For crust

1. Heat oven to 350°F. Lightly grease a 9-inch pie plate.
2. Mix almond meal, 1 cup shredded coconut, 1/4 cup sugar substitute, egg white, and melted coconut oil. If mixture is too dry to hold together add 1 to 2 teaspoons of water, a few drops at a time, until mixture holds its shape when pinched together.
3. Press evenly onto bottom and up sides of prepared pie plate to form a crust. Bake 15 minutes until lightly golden. Remove from oven; set aside. Increase oven temperature to 450°F.

For filling

1. Scald coconut milk and cream in a medium saucepan (in a heavy bottom pan over medium heat, warm the coconut milk combination stirring regularly until small bubbles begin to form along the sides of the pan, or the milk reaches 180-185°); set aside to cool slightly.
2. In a large bowl, with an electric mixer on medium speed (or with a wire whisk), beat eggs and egg yolk until frothy. Beat in 1/2 cup sugar substitute, vanilla and coconut extract, and salt. Slowly beat in warm coconut milk mixture.
3. Fold in all but 2 tablespoons of remaining coconut shreds (3/4 cup) and stir gently. Pour filling into prepared crust, and sprinkle with the last 2 tablespoons coconut shreds. Bake 5 minutes at 450°F. Reduce temperature to 350°F and bake 15 minutes more. Watch the crust in the last 10 minutes, adding a strip of foil around the edge if needed to prevent burning. Pie is done when a knife inserted near center comes out clean and internal temperature reaches 160°. Cool on a wire rack to room temperature, then transfer to refrigerator to chill completely. Makes 8 servings.