This recipe calls for the addition of coconut cream from a can of coconut milk, resulting in a true coconut flavor and creaminess that puts it over the top. It is baked in the oven instead of cooked on the stovetop and the outcome is a nice custardy filling.

The filling of this Triple Coconut Cream Pie is creamy and coco-nutty and wonderful. A sturdy crust made with melted butter, an egg, coconut flour a bit of sweetener, the only thing that could make this better was more coconut! Adding just a small amount of toasted coconut to this crust was the key! The crust comes together by hand or in a food processor and is pressed into a 9 inch pie pan. If you haven’t figured it out yet from the name of this recipe, there is coconut in every single layer, the crust, the filling and the topping! Believe me when I say this is a perfect crust for our Triple Coconut Cream Pie. Perfect for a special occasion or celebration and dare I say it’s just as good as mom’s! The Perfect Crust I bring to you all the goodness of a ‘typical’ coconut cream pie in this keto version of Triple Coconut Cream Pie. The ‘typical-non-keto’ recipe, delicious coconut cream pie that my mom made for me and it was the bomb! But it also hit me like a bomb! Stopped my ketosis, made me feel sluggish and regretful that I had indulged and not taken the time to see how I could make this keto. Just going to keep it real here, last year on my birthday I just ate the pie.

I request coconut cream pie for my birthday dessert every year. I love coconut in anything but in a cream pie is my favorite.

Pie, pie, Triple Coconut Cream pie oh my! My favorite pie of all time is a coconut cream pie.

Triple cream pie