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    Home / Recipes / Keto Desserts

    Chocolate Dream Pie with Coconut Pie Crust

    By Lisa MarcAurele · Jul 7, 2020 · 31 Comments

    8.7K shares
    Jump to Recipe
    chocolate dream pie coconut crust

    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.

    chocolate dream pie with coconut crust recipe
    Article Index
    • How to make pie crust out of coconut
    • How to make chocolate dream pie
    • Other fillings for this coconut crust
    • Other low carb pie recipes
    • Recipe

    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.

    coconut crust pie slice

    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!

    1. Melt 3 tablespoons of butter.
    2. Add 2 cups of unsweetened flaked coconut to a medium mixing bowl.
    3. Add the stevia and melted butter to the flaked coconut, then stir until well-combined.
    4. Press the mixture into a greased pie plate.
    5. Bake at 325°F until the coconut is toasted and golden brown.

    That’s it! Your coconut crust is ready for filling.

    butter and coconut in bowl
    toasted coconut pie crust

    How to make chocolate dream pie

    While your crust is baking, you can easily prepare the mousse for your chocolate dream pie.

    1. In a small bowl, sprinkle gelatin over cold water and allow to stand for 1 minute. 
    2. Add boiling water and stir until the gelatin is completely dissolved and the mixture is clear. Set aside to cool slightly.
    3. In a medium bowl, stir together sweeteners and cocoa until well-combined. 
    4. Add the whipping cream and vanilla.
    5. Beat with an electric mixer on medium speed, scraping bottom of bowl occasionally, until the mixture is stiff. 
    6. Pour the gelatin mixture into the whipped cream mixture and beat until well blended.
    7. 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!

    chocolate mousse filling

    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!

    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

    coconut pie crust recipe

    Low Carb Dream Pie with Toasted Coconut Pie Crust

    5 from 4 votes
    A light and airy chocolate mousse makes this dream pie truly dreamy. The toasted coconut crust makes it extra special. Low carb and gluten free.
    Prep Time:10 minutes mins
    Cook Time:10 minutes mins
    Total Time:20 minutes mins
    Course: Dessert
    Cuisine: American
    Print Pin Review Recipe Save Recipe View Collections
    Servings: 8 people
    Calories: 354

    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
    US Customary - Metric

    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

    It's best to use powdered erythritol or Swerve Confectioners in the mousse filling. If you use too much granular erythritol, it may crystallize and become crunchy in the finished product.
    To cut back on the amount of erythritol used, concentrated stevia powder or liquid should be added. It’s also more economical to use a concentrated sweetener as a little bit goes a long way.

    Low Carb Sweeteners | Keto Sweetener Conversion Chart

    Nutrition

    Serving: 1slice | Calories: 354 | Carbohydrates: 7g | Protein: 4g | Fat: 29g | Saturated Fat: 26g | Monounsaturated Fat: 6g | Cholesterol: 91mg | Sodium: 60mg | Potassium: 142mg | Fiber: 4g | Sugar: 1g | Vitamin A: 950IU | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 1.1mg

    Additional Info

    Net Carbs: 3 g | % Carbs: 4.2 % | % Protein: 5.5 % | % Fat: 90.3 % | SmartPoints: 18
    Values
    Array
    (
        [serving_size] => 1
        [calories] => 354
        [carbohydrates] => 7
        [protein] => 4
        [fat] => 29
        [saturated_fat] => 26
        [monounsaturated_fat] => 6
        [cholesterol] => 91
        [sodium] => 60
        [potassium] => 142
        [fiber] => 4
        [sugar] => 1
        [vitamin_a] => 950
        [vitamin_c] => 0.8
        [calcium] => 10
        [iron] => 1.1
        [serving_unit] => slice
    )
    

    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

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    Reader Interactions

    Comments

    1. AstroTalk

      April 28, 2020 at 6:26 am

      5 stars
      I had water in my mouth just by reading it. I can't wait to make this and share it with everyone around me.

      Reply
    2. Carol Ungar

      April 24, 2020 at 8:52 am

      How long do you bake the coconut crust?

      Reply
      • Lisa MarcAurele

        April 24, 2020 at 9:39 am

        It take about 5 to 10 minutes to toast coconut.

        Reply
    3. Karen

      April 14, 2020 at 6:13 pm

      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?

      Reply
      • Lisa MarcAurele

        April 14, 2020 at 6:18 pm

        Agar agar or a little xanthan gum may also work.

        Reply
      • Roberta

        April 20, 2020 at 6:21 pm

        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...

        Reply
    4. Junko

      February 15, 2020 at 8:52 pm

      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!

      Reply
      • Lisa MarcAurele

        February 16, 2020 at 8:34 am

        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.

        Reply
    5. Ivette Medina

      February 08, 2020 at 7:09 pm

      Como se hace la crema espesa?

      Reply
      • Lisa MarcAurele

        February 08, 2020 at 8:46 pm

        Heavy cream is sometimes called double cream. It's the kind that whips up fluffy for whipped cream.

        Reply
    6. Emily Kemp

      July 25, 2018 at 3:13 am

      5 stars
      Looks so delicious!

      Reply
    7. Karen M Munoz

      June 17, 2017 at 2:53 am

      Try using Swerve or Pyure sweetener instead.

      Reply
      • Lisa

        June 17, 2017 at 6:51 am

        Any sweetener can be used. 1/4 teaspoon stevia concentrated powder is equivalent to about 1/4 cup Swerve or 1/2 cup Pyure.

        Reply
    8. Shawna

      May 10, 2016 at 9:55 pm

      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.

      Reply
      • Lisa

        May 11, 2016 at 5:27 am

        I use my magic bullet for that too! It works great.

        Reply
    9. Anita

      March 13, 2016 at 9:04 pm

      I'm sure the crust needs to be baked first but I don't see instructions?

      Reply
      • Lisa

        March 14, 2016 at 5:21 am

        It does. The instructions were somewhat in the post text, but I'll add it to the recipe.

        Reply
    10. Ivy

      May 31, 2015 at 12:42 pm

      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.

      Reply
      • Lisa

        May 31, 2015 at 4:21 pm

        The erythritol tends to crystallize in the chocolate. Less would be better.

        Reply
        • Ryan Hendrick

          July 31, 2015 at 3:16 pm

          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

          July 31, 2015 at 7:05 pm

          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

          September 11, 2016 at 11:09 am

          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

          September 11, 2016 at 12:47 pm

          You might be able to do that, but it would add extra liquid that may need to be accounted for.

    11. Christina

      October 06, 2010 at 10:12 pm

      This is WONDERFUL!!

      TY so much!

      Reply
    12. Christina

      October 03, 2010 at 9:48 pm

      This looks GREAT! I am making this in the morning so I will let you know how it turns out! ;]

      Reply
    13. Marcelo

      October 02, 2010 at 2:36 am

      Wow you're recipes are absolutely mouth watering. Good for you for using Steviva too, it is absolutely awesome.

      Reply
    14. enelkay

      September 30, 2010 at 8:36 pm

      I've never tried it myself, but I read somewhere that erythritol can be powdered by whirling it in a Magic Bullet blender.

      Reply
      • Lisa

        October 01, 2010 at 5:23 pm

        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.

        Reply
        • Mimi

          May 29, 2016 at 5:40 pm

          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

          May 29, 2016 at 5:45 pm

          I agree that it makes a finer powder in the coffee grinder vs. the blender or food processor. Takes longer, though.

    15. fooddreamer

      September 29, 2010 at 10:29 pm

      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!

      Reply
    5 from 4 votes (2 ratings without comment)

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