The nutty crust on this Coconut Cream Pie Deluxe is the real stand-out in this recipe along with the creamy coconut pie filling.
Ingredients for Crust:
1 cup almond flour
1/4 cup shredded coconut
1/4 cup melted butter
1 tbsp maple syrup
Ingredients for Filling:
1 can (14 oz) coconut milk
1/2 cup heavy cream
1/2 cup sugar
2 tbsp cornstarch
1/4 tsp vanilla extract
1/4 cup shredded coconut for garnish
Directions:
Preheat the oven to 350°F (175°C). Mix almond flour, shredded coconut, melted butter, and maple syrup in a bowl.
Press the mixture into the bottom of a pie pan to form a crust. Bake for 10-12 minutes, until golden brown.
Meanwhile, combine coconut milk, heavy cream, sugar, and cornstarch in a saucepan. Heat over medium, whisking constantly until it thickens.
Remove from heat, stir in vanilla, and pour the filling into the cooled crust.
Refrigerate for at least 4 hours. Garnish with shredded coconut before serving.