The Easiest Keto Coconut Custard Pie (Nut Free And Gluten Free)

This recipe is designed to teach everyone how to make the easiest keto coconut custard pie that is nut free and gluten free

Course Dessert

Prep Time 5

Cook Time 50

Servings inch pie

88 grams coconut flour (3/4 cup)
56 grams granulated monkfruit sweetener or granulated sweetener of choice (1/3 cup)
1/4 tsp salt
2 large eggs, room temperature
1/2 cup room temperature butter, softened
1/2 tsp vanilla extract

27 grams coconut flour (1/4 cup)
199 grams granulated monkfruit sweetener of granulated sweetener of choice (1 cup)
1 tsp baking powder
2 large eggs, room temperature
8 oz room temperature milk of choice (1 cup)
1 tsp vanilla extract
2 TBS butter, melted and cooled
81 grams shredded coconut (1 cup)

Preheat oven to 350 degrees. Ina large mixing bowl sift or whisk all the dry ingredients together until fully combined and there are no lumps in the dry ingredients
Stir in the eggs until fully combined and all the dry ingredients are moist. Stir in the butter and vanilla until fully combined and a smooth dough has formed
Form dough into a ball. Massage dough for about 10-20 seconds to make sure all the ingredients are fully incorporated. Place back into mixing bowl and set a side
Line the bottom of a 9 inch pie plate with parchment paper. Lightly spray the bottom and sides of the pie plate with cooking spray
Place dough into the center of the pie plate and press the dough evenly throughout the bottom and up the sides of the pie pan. Use fork and poke small holes in the bottom of the pie crust to avoid bubbles in the crust
Place pie crust in the preheated oven and bake at 350 degrees for 5 minutes or until the crust is partially baked and firm enough to hold the filling. Allow the crust to cool at least 10 minutes before filling the crust

Keep oven preheated to 350 degrees. Sift or whisk the dry ingredients into a large mixer bowl until there are no lumps in the dry ingredients
Add the eggs. Beat on low until the the eggs begin to mixing with the dry ingredients. Increase speed to medium-low and beat 30 seconds until fully combined
Add the milk and vanilla. Beat on low 10 seconds or until the milk begins to blend in. Increase speed to medium-low and beat another 30 seconds until fully combined
Add the melted butter and beat on low 10 seconds. Increase speed to medium-low and beat until fully combined. The mixture will be very thin and liquid. Gradually fold in the shredded coconut until fully combined
Pour into prepared cooled pie crust. Tilt pan back and forth slightly to evenly spread the filling throughout the crust. Place into preheated oven. Bake at 350 degrees 40-45 minutes or until the edges are firm and the center is slightly jiggly
Remove from the oven. Allow to cool in the pan at least 1 hour. After 1 hour place the pie in the refrigerator another 1-2 hours or until fully cooled. Do not slice while warm. Store leftovers in the refrigerator up to 3 days