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Yield: 12 medium slices (one thick-layered 8" round pie / one normal-layered 9" pie / one thin-layered 10" pie)

Serving Size: 1 slice







Coconut Custard Filling:



Whipped Cream Topping:






1. Preheat the oven to 163C/325F. Prep your 8", 9" or 10" round baking pan or springform pan by greasing it in a thin layer or laying down a round piece of baking parchment just to cover the base.


2. In a large bowl, mix together the crust ingredients, heating the mixture in the microwave to melt the butter for 10-15 seconds. Press the mixture into the bottom of your prepared pan, pushing it up the sides slightly and compacting it evenly. Bake for 15-20 minutes or until golden brown. 


3. In a blender combine all the custard ingredients except the shredded coconut and butter. Blend until well incorporated, then mix in the coconut shreds.


4. Heat the custard mixture over medium heat, whisking constantly until it comes to a boil. Turn the heat off and continue to whisk and cook the custard for 30 seconds minute or until thickened. Add the butter last and whisk it in until melted and combined.


5. Let the custard cool to room temperature, then pour it into the prepared crust and chill in the fridge for 30 minutes, up to 8 hours until chilled fully.


6. Before serving, prep the topping by whipping the heavy cream to soft peaks, then mixing in the erythritol and vanilla, then whipping to full peaks (alternatively, you can use a nitrogen whipped cream dispenser like I did in the video above) and spreading over top of the custard layer on the pie. Top with the toasted coconut shreds
















Nutrition Info:
Please note that I used MyFitnessPal (a FREE app) to calculate this info, so it may not be 100% accurate.

These estimations include the frosting.



TPH KETO Coconut Cream Pie (1 serving):

kcal 467 / net Carbs 6g / Sugars 0g / Fat 45g / Protein 3.5g

(made with erythritol or Swerve only)



FULL-CARB Coconut Cream Pie (1 serving):

kcal 384 / net Carbs 30g / Sugars 14g / Fat 28g / Protein 4g






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