Keto Coconut Cream Pie 2

Make the Pie Crust recipe and allow to cool thoroughly

Pie Filling

2a) 1/2 cup coconut cream
2b) 1.5 cup heavy whipping cream
2c) 2 large eggs
2d) 1 large egg yolk
2e) 1/3 cup allulose
2f) 2 tablespoons butter
2g) 1 teaspoon coconut extract
2h) 1/2 teaspoon vanilla
2i) 3/8 teaspoon xanthan gum
2j) 1 cup shredded unsweetened coconut flakes

Topping

3a) 2 cup Coconut Cream
3b) 1 Tbsp Beef Gelatin

Directions:

4a) Beat the 6 large egg whites until stiff peaks form
4b) Add the baking powder and 1/2 tsp xanthan gum and beat until the whites ride up the beaters
4c) Fold the whey protein isolate and allulose into the mixture with a rubber spatula
4d) Shape into a lined pie pan and back at 350F for 10 minutes
4e) Bring coconut cream and heavy cream to just a simmer in a medium saucepan over medium heat.
4f) 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 tempered egg mixture back into cream.
4g) Cook another 4 to 5 minutes, whisking continuously, until mixture begins to thicken.
4h) 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.
4i) Let mixture cool 20 to 30 minutes, then spread in baked pie crust. Chill in fridge at least 2 to 3 hours.
4j) Whip the coconut cream (reserve the remaining milk for soup or shakes) with the beef gelatin.
4k) Bake the coconut flakes at 300F (275F fan assisted) for 4-5 minutes.
4l) Top with whipped coconut cream & toasted coconut and serve.