When I first made the sugar free chocolate mousse recipe posted here, I knew it would make a great filling for a low carb chocolate dream pie. I thought about the different types of crusts. Originally, I was thinking to use a chocolate crumb crust, but decided against having so much chocolate in the pie. While looking at recipes for crust made with coconut flour, I got the idea to just make a crust out of unsweetened coconut.
Using the concept of your typical crumb crust, I added a bit of stevia and melted butter to about 2 cups of flaked coconut. I pressed the mixture into a sprayed pie plate and baked until the coconut was toasted a golden brown.
The amount of mousse needed for the pie was about one serving less than double the recipe. I just put what didn’t fit in the pie crust into a single serving dish. The important thing to remember when making the mousse is to use fine powdered erythritol. The granular kind as well as the stevia blends can make the mousse crunchy. I’ve tried using a coffee grinder to powder granular erythritol, but it still ends up being a little crunchy in this type of recipe. If anyone has a secret to making powdered erythritol at home, please post the information in the comments.
This pie is delicious and truly a low carb dream. I guarantee you won’t be disappointed with this recipe if you like both chocolate and coconut. Toasted coconut can be sprinkled on top of each slice, if desired.