This delicious coconut pie crust is low in carbs and only requires 3 ingredients to make! It’s perfect to pair with my chocolate mousse for a rich chocolate dream pie.
Article Index
When I first made my sugar free chocolate mousse, I knew it would make a great filling for a low carb chocolate pie. The next step was finding a great crust recipe to use.
I wanted a nice crumb crust that wasn’t too hard to make. When I came across my coconut flour pie crust recipe, I thought why not just make a crust with flaked coconut?
This crust is absolutely delicious and only requires 3 ingredients to make! It’s so simple. You stir up the coconut, melted butter, and sweetener, then press it down into a pie pan to bake. That’s it!
And while the crust is baking, you can easily prepare the chocolate mousse filling.
I simply doubled my mousse recipe and found I had about one serving left over. This meant I could store it to enjoy later. Win-win!
This low carb chocolate dream pie with a coconut crust is so delicious. If you like chocolate and coconut, you’re going to think this pie is a dream come true! The next time you need a quick dessert that still tastes rich and indulgent, you have to try this recipe.
How to make pie crust out of coconut
This pie crust is so easy to make and only requires 3 ingredients. You simply combine flaked coconut, sweetener, and butter!
- Melt 3 tablespoons of butter.
- Add 2 cups of unsweetened flaked coconut to a medium mixing bowl.
- Add the stevia and melted butter to the flaked coconut, then stir until well-combined.
- Press the mixture into a greased pie plate.
- Bake at 325°F until the coconut is toasted and golden brown.
That’s it! Your coconut crust is ready for filling.
How to make chocolate dream pie
While your crust is baking, you can easily prepare the mousse for your chocolate dream pie.
- In a small bowl, sprinkle gelatin over cold water and allow to stand for 1 minute.
- Add boiling water and stir until the gelatin is completely dissolved and the mixture is clear. Set aside to cool slightly.
- In a medium bowl, stir together sweeteners and cocoa until well-combined.
- Add the whipping cream and vanilla.
- Beat with an electric mixer on medium speed, scraping bottom of bowl occasionally, until the mixture is stiff.
- Pour the gelatin mixture into the whipped cream mixture and beat until well blended.
- Spoon the mousse into the prepared pie crust.
You can serve immediately or chill in the refrigerator until you’re ready to enjoy. I like to sprinkle a bit of extra flaked coconut on each slice!
Other fillings for this coconut crust
Looking for other filling options that would go well with this pie crust?
Any mousse should work just fine. As long as the flavor goes well with coconut, give it a try! After all, there aren’t many flavors that don’t go well with coconut.
For a light flavor that would be perfect for spring or summer, try my raspberry mousse. You can top with whipped cream, fresh raspberries, or even a chocolate drizzle!
If you want a very neutral flavor, try my mascarpone mousse. This one can be topped with anything you want, from berries to chocolate chips to more flaked coconut.
For a late summer or early fall dish, I think keto pumpkin mousse would also be delicious! This recipe uses real pumpkin puree and is amazing topped with whipped cream or chopped pecans.
Coconut is a great flavor, so don’t hesitate to get creative and try out different fillings in this coconut pie crust!
Other low carb pie recipes
Looking for a few more delicious, versatile pies that are keto friendly? Check out a few of these favorites:
- Keto Chocolate Silk Pie has a flaky almond flour crust, smooth chocolate, and sweet whipped cream topping for an indulgent dessert.
- Sugar Free Banana Cream Pie uses extract in place of bananas for a low carb, gluten free pie.
- Keto Strawberry Pie is a light and fluffy icebox pie that sets in the fridge for a delicious summer treat!
- Sugar Free Peanut Butter Pie has a chocolate crust and ganache topping over a rich peanut butter filling for a truly decadent treat.
- Lemon Coconut Pie is a simple, crustless pie with a delicious custard filling that is low carb and keto friendly.
Follow us on FACEBOOK, PINTEREST, and INSTAGRAM for even more tasty keto-friendly recipes!
Recipe
Low Carb Dream Pie with Toasted Coconut Pie Crust
Video
Ingredients
Crust
- 2 cups unsweetened flaked coconut
- ¼ teaspoon stevia extract powder
- 3 Tablespoons butter , melted
Filling
- 1 tablespoon grass-fed gelatin
- 2 tablespoons cold water
- ¼ cup boiling water
- ⅔ cups powdered erythritol
- ¼ teaspoon stevia concentrated powder
- ½ cup cocoa powder
- 2 cups heavy cream , chilled
- 2 teaspoons sugar-free vanilla extract
Instructions
- Add the stevia and melted butter to the flaked coconut. Press mixture into a greased pie plate and bake at 325°F until the coconut is toasted a golden brown, about 5 to 10 minutes.
- In small bowl, sprinkle gelatin over cold water; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
- Stir together sweeteners and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into prepared pie crust.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
First Published: September 29, 2010... Last Updated: April 14, 2020
AstroTalk
I had water in my mouth just by reading it. I can't wait to make this and share it with everyone around me.
Carol Ungar
How long do you bake the coconut crust?
Lisa MarcAurele
It take about 5 to 10 minutes to toast coconut.
Karen
The coconut pie crust with chocolate mousse
filling looks delicious.
I don’t eat pork and so can’t use gelatin.
Are there any substitutes I can use?
Lisa MarcAurele
Agar agar or a little xanthan gum may also work.
Roberta
If you don't eat pork but you do eat beef, you could try the same amount of beef gelatine, I usually use it and it works well...
Junko
Dear Lisa,
Hi! I'd like to clarify something. Is 1/4 tsp stevia extract powder for the crust and 1/4 tsp stevia concentrated powder for the filling exactly the same thing? We assumed so and made our pie tonight. We measured the ingredients precisely and followed the recipe closely. It looks great but tastes unbearably bitter. I knew stevia has some bitterness, but this pie is way too bitter for anyone to enjoy. It's really not edible. What do you think went wrong? Please write me back quickly for we'd like to try again. Thank you!
Lisa MarcAurele
Unfortunately, the strength and taste of stevia varies by brand. I'll make a note of that in the recipe card. I find that sweeteners often need to be adjusted to taste.
Ivette Medina
Como se hace la crema espesa?
Lisa MarcAurele
Heavy cream is sometimes called double cream. It's the kind that whips up fluffy for whipped cream.
Emily Kemp
Looks so delicious!
Karen M Munoz
Try using Swerve or Pyure sweetener instead.
Lisa
Any sweetener can be used. 1/4 teaspoon stevia concentrated powder is equivalent to about 1/4 cup Swerve or 1/2 cup Pyure.
Shawna
This looks so good. Can't wait to try it!
My mom powders her erythritol in her magic bullet. I have to avoid corn, so use birch xylitol. I put it in the blender, turn it on, and let it go for a long time. Eventually the powdered xylitol is all stuck to the sides of my blender. I blend about 2 cups at a time, and then do several batches, to fill my xylitol container. Only wash the blender once, and it lasts me several months.
Lisa
I use my magic bullet for that too! It works great.
Anita
I'm sure the crust needs to be baked first but I don't see instructions?
Lisa
It does. The instructions were somewhat in the post text, but I'll add it to the recipe.
Ivy
I will be using straight erythritol. I haven't been able to find a Stevia brand that isn't horribly bitter. I use my Vitamix to grind up the erythritol granules but it's more cost-effective and easier to just buy powdered erythritol. Thanks for this great recipe.
Lisa
The erythritol tends to crystallize in the chocolate. Less would be better.
Ryan Hendrick
I am curious. What if we heated some water or just a little of the cream and added the erythritol to that and stir it in? It should melt into the mixture and then spread out as you mix it. I don't know if it would work, but I thought I might try that.
Lisa
I'm not really sure what you are asking. The gelatin needs to be softened and dissolved prior to adding to the whipped cream which is why it's poured in at the end.
Greg
I believe he's offering a suggestion of how to add the erythritol without grinding it first. Maybe it would dissolve in hot water and you could then add to your mixture?
Lisa
You might be able to do that, but it would add extra liquid that may need to be accounted for.
Christina
This is WONDERFUL!!
TY so much!
Christina
This looks GREAT! I am making this in the morning so I will let you know how it turns out! ;]
Marcelo
Wow you're recipes are absolutely mouth watering. Good for you for using Steviva too, it is absolutely awesome.
enelkay
I've never tried it myself, but I read somewhere that erythritol can be powdered by whirling it in a Magic Bullet blender.
Lisa
Thanks! I can try that. Maybe I just didn't process it enough in the coffee grinder. I also a small food processor that I could try.
Mimi
Also, in the coffee grinder, do just a little bit of granular erythritol at a time. It is tedious,but it does the job better.
Lisa
I agree that it makes a finer powder in the coffee grinder vs. the blender or food processor. Takes longer, though.
fooddreamer
This looks fantastic. Great idea on the crust! I am buzzing this one and saving it too. Oh, and I buy the Sensato powdered erythritol as well!