In a small saucepan over medium heat the coconut milk and heavy cream to a simmer. Whisk in the dry ingredients until smooth.
Whisk the egg yolks in a glass bowl. Very slowly pour the warm cream over the egg yolks, while whisking vigorously, to temper the eggs. Add the mixture back to the saucepan. Heat over medium until thick enough to coat the back of a spoon. Stir in the vanilla.
Cool for 10 minutes. Whisk in the xanthan gum. Refrigerate until chilled, at least 6-8 hours.
Crust Instructions:
Stir together the crust ingredients until well mixed. Press into the bottom and up the sides of a pie plate. Refrigerate until chilled, at least 6-8 hours (filled or unfillled).
To Assemble:
Whip the cream until stiff peaks form. Mix in the sweetener. Spread the pudding over the prepared crust. Spread the whipped cream on top of the pudding. Garnish with grated chocolate, if desired. Store in the refrigerator.
Notes
Nutrition: This pie has 12 pieces. The nutrition facts are for one piece. There are 4.5 NET carbs per serving.Prep: You can make the pudding and crust a day or two ahead and then whip the cream and assemble it right before serving.Storage: Store in the refrigerator for 3-4 days. Freeze for 2-3 months.Crust: I chose to use a no-bake crust in this but I actually prefer this crust instead when it isn't too hot to turn on the oven. The baked crust is firmer and easier to serve pieces.Notes on Sweeteners: