Instructions
- Preheat oven to 375 degrees F / 190 degrees C.
Pie crust
- In large bowl, mix 2½ cups almond flour, ⅓ cup erythritol sweetener, ¼ teaspoon sea salt, ¼ cup ghee, 1 egg, ½ teaspoon vanilla extract, and 1 teaspoon lemon zest until combined into dough.2½ cups almond flour, ⅓ cup erythritol sweetener, ¼ teaspoon sea salt, ¼ cup ghee, 1 egg, ½ teaspoon vanilla extract, 1 teaspoon lemon zest
- Press dough evenly into 9-inch pie dish. Poke crust with fork to prevent bubbling. Bake 10 to 12 minutes, until golden. Cool completely.
Filling
- In medium bowl, whisk 6 egg yolks until pale, about 2 minutes.6 egg yolks
- In saucepan over medium heat, warm 19.5 ounces coconut cream. Add powdered ¾ cup monk fruit sweetener and 1 teaspoon vanilla extract. Remove from heat.19.5 ounces coconut cream, ¾ cup monk fruit sweetener, 1 teaspoon vanilla extract
- Slowly whisk hot coconut cream into yolks to temper. Pour mixture into cooled crust. Add ½ cup dried coconut . Bake 15 minutes, until filling is set. Cool completely.½ cup dried coconut
Cream topping
- In large bowl, whip 1 cup heavy cream, teaspoon of 1 teaspoon vanilla extract, and 1 tablespoon monk fruit sweetener until stiff peaks form. Chill until ready to use.1 cup heavy cream, 1 tablespoon monk fruit sweetener, 1 teaspoon vanilla extract
- Once pie is cooled, spread whipped cream over top. Garnish with ½ cup dried coconut .½ cup dried coconut
