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Ketonia Keto Macaroon Coconut Cream Pie

This pie will take you right back to simpler days spent with grandma. Fluffy, creamy, and exquisitely delicious- our Ketonia Keto Macaroon Coconut Cream Pie will be the star of the show. 
Print Recipe
Servings: 12
Calories: 450.6
Ingredients Method

Ingredients
  

  • 2 cups Ketonia Macaroons Shredded
  • 1 egg white
  • ¼ cup swerve
  • 2 Tbs butter (room temp)
  • 1 cups heavy cream
  • 1 cup unsweetened coconut milk (NOT coconut cream, which is sweetened!)
  • 4 egg yolks
  • 1/2 cup Swerve Sweetener
  • 2 tbsp butter
  • 1 tsp coconut extract
  • 1/2 tsp vanilla
  • 1 cup Ketonia macaroons shredded
  • 1 packet grass-fed gelatin
  • 2 cups heavy whipping cream
  • 5 tbs swerve
  • ½ tsp vanilla or coconut extract

Method
 

Crust:
  1. Combine all crust ingredients in a bowl. Press ingredients together till well mixed.  Press into an 8-inch pie plate. Freeze until you are ready to fill.
Filling:
  1. Sprinkle gelatin over 1 tbs hot water. Set aside.
  2. Fill a medium saucepan with 2 inches of water and bring to a boil. Lower heat to a simmer.  In a medium stainless steel bowl, whisk cream, coconut milk, Swerve, and egg yolks.  Set the bowl on top of the pan and whisk ingredients till thickened.  This will take 5 to ten minutes.  Consider it your upper body workout!
  3. Remove from heat and whisk in the gelatin mixture.  Then whisk in butter and extracts. Finally, add shredded macaroons. I usually cool this by putting the bowl in a larger bowl of ice water and stirring occasionally.  Spread into the prepared crust when cool.
Topping:
  1. Pour cream into a bowl and whisk or beat with a mixer. Add extract.  Add Swerve and beat until firm peaks form.
  2. Spread on top of the pie and sprinkle with crushed macaroons. Keep refrigerated.