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1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicone mat.
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2. Make the crust: Combine the coconut flour and powdered erythritol in medium sized bowl.
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3. Add the melted butter and combine. Add the egg and combine using a spatula.
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4. The crust should come together as a dough. Transfer dough to an 8-inch spring form pan and flatten it out to cover the bottom of the pan evenly.
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5. Poke several holes in the crust with a fork and place on the lined baking sheet. On the other half of the baking sheet place the 3/4 cup of unsweetened coconut flakes to toast (used in filling and topping).
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6. Place the baking sheet in the oven and bake for 15 minutes. At the 5 point mark remove the flakes and set aside in a bowl - they should have browned - and place the crust back in the oven for the remaining 10 minutes.
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7. Set the crust aside to cool and lower the oven temp to 300 degrees.
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8. Make the filling: In a large bowl combine the coconut cream of an entire can (13.66 oz), heavy cream, vanilla extract, liquid stevia and powdered erythritol. Combine using a hand mixer.
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9. Add the eggs, coconut flour and 1/2 cup of the toasted coconut flakes and combine once more.
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10. Grease the sides of the spring form pan (we like to use coconut oil spray) with the cooled crust and poor the filling onto the crust.
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11. Bake for 70 minutes. Let the pie cool for 30 minutes and then place in the fridge for 1 hour to set.