Prepare and partially bake the pie crust as directed and set aside.
Preheat oven to 375 degrees.
In a large bowl, whisk together the eggs. Then add the remaining ingredients and whisk until combined. For a smoother filling, combine filling ingredients in a food processor and process until completely smooth or mix with an electric mixer.
Pour the filling into the prepared pie crust and smooth the top out with a spatula or back of a spoon. Then, tap the pie on the countertop a few times to get rid of any air bubbles.
Place the pie on a large baking sheet and bake for 15 minutes - don't forget to cover the crust again with a crust protector! Then, reduce temperature to 350 degrees and bake for an additional 40 to 50 minutes. Check the pie after 30 minutes, just to make sure it's not cooking too fast. Pie is done when a toothpick inserted 2 inches from the edge comes out mostly clean and the center is still slightly wobbly. Due to the prolonged baking time, cover the edges really, really well to prevent burning!
Cool completely at room temperature. The pie will continue to set up as it cools. Then, loosely cover and place in the fridge. I prefer to cut the pie after it's been in the fridge for at least 1 hour.
Leftovers can be stored, loosely covered in the fridge, for 3 to 4 days.
If you don’t have a crust protector, you can make one out of foil! Simply tear off a piece of foil that is very long – longer than you would think! Fold it in half lengthwise twice. Then, wrap it around the pie and secure it with a paper clip. Then fold the top over the crust.
For a silky-smooth filling, you can process the filling in a food processor before pouring it into the crust. However, this is optional.
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This filling makes 1 standard 9-inch pie. I don't recommend using a larger pie pan or a deep-dish pie pan.
For the sweetener, I prefer xylitol or allulose. Just keep in mind, though, that if you use pure allulose, it's only 70% as sweet as other sweeteners, so you'll need to add an extra ¼ cup. I don't recommend erythritol-based sweeteners because they tend to crack and turn an opaque color with a white film in custards. If you prefer to use erythritol though, no sweat! Just lightly brush it with some Sugar-Free Maple Syrup to freshen up the color and top it with coconut whipped cream to cover up any cracks and no one will be the wiser 🙂
If using xylitol, be careful if you have a pet! Xylitol is toxic to animals.
Prep time does not include the crust.
For a Vegan filling: Use the same ingredients but omit the eggs and use 15 oz. Canned Coconut Milk instead of ¾ cup. Add all of the filling ingredients into a pot and bring to a simmer. Whisk in 4 tsp. Agar Powder (not flakes) and whisk for about a minute. The mixture should start to thicken. Pour filling into pre-baked, cooled pie crust and place in the refrigerator until set, a couple of hours.
For Paleo, use my Paleo Pie Crust, coconut palm sugar for the sweetener, and full-fat canned coconut milk instead of heavy cream. For the coconut cream, I recommend not refrigerating it. If refrigerated, it will separate and become too hard to stir. If for some reason it's hard, simply place it in a microwavable-safe bowl. Then, heat for just a few seconds or just until softened but not melted. I recommend Thai Kitchen, Sprouts, and Native Forest brands because other brands may lend an aftertaste.
Nutrition information is calculated using xylitol, does not include the crust, and is for 1/16th of the pie.