KETO Friendly Coconut "Custard" Pie

A Simple & Delicious custard pie
for those who love coconut!

Ingredients:
4 large organic eggs
1/4 cup butter (softened, at room temperature)
2 teaspoons vanilla extract.
2 teaspoons coconut extract
2 cups heavy cream
1/4 teaspoon pink Himalayan or sea salt
1/2 teaspoon baking powder
1/2 cup Lakanto classic sweetener (or granulated sweetener of your choice)
1 cup unsweetened flaked coconut
1 cup heavy cream, whipped (optional)
fresh berries (optional)
sugar free chocolate chips (optional)

Method:
Preheat oven to 350*. Place a cookie sheet in the oven to preheat. Lightly butter a 10 inch pie, or tart, pan and set aside. Place all of the ingredients into a blender container and blend until well mixed and and smooth. Pour into the buttered pan. Remove the preheated cookie sheet from the oven. Place the custard pan on the cookie sheet and carefully return to the oven. Bake for 50 minutes, or until the top is golden brown and set. (A knife inserted halfway between the rim and center should come out clean.) Set on a rack to cool. Place, uncovered, in the refrigerator, overnight, to finish cooling completely. (This improves the flavor and allows the crust to continue to set.) 

If desired, garnish with a dollop of whipped cream. A few berries, sliced strawberry or a few chocolate chips, may be sprinkled on top, for additional garnish. Cut into 8 equal sized slices.

Note: My non Keto husband loved this. It is worth the wait to allow it to chill overnight. (We enjoyed eating a slice for breakfast.)

Nutritional info per slice (without garnishes):
365.4 calories ~ 36.5 grams fat ~ 2.9 grams net carbs ~ 5.6 grams protein

Nutritional info per slice with whipped cream and 1 sliced strawberry:
472.3 calories ~ 47 grams fat ~ 4.7 grams net carbs ~ 6.57 grams protein