Coconut Cream Pie - Sugar Free

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 3,594.5
  • Total Fat: 298.0 g
  • Cholesterol: 919.6 mg
  • Sodium: 748.2 mg
  • Total Carbs: 149.8 g
  • Dietary Fiber: 40.8 g
  • Protein: 95.9 g

View full nutritional breakdown of Coconut Cream Pie - Sugar Free calories by ingredient



Number of Servings: 1

Ingredients

    Ingredients

    3 eggs
    1/2 cup Stevia Sugar substitute
    1/4 cup cornstarch
    1 1/2 cups Lite Coconut Milk
    1 12 - ounce can evaporated fat-free milk
    1 Cup unsweetened Coconut, shredded
    1/2 teaspoon vanilla
    1/4 teaspoon cream of tartar
    1/3 cup Stevia sugar substitute
    Dash of Salt


    Baked Pastry Shell

    1 1/4 cups Almond Flour
    1/4 teaspoon salt
    1/3 cup Coconut Oil
    2 Tbs Avita Sweeteners
    4 - 5 tablespoons cold water
    cup chopped almonds - optional



Directions

Directions
1. Separate egg yolks from whites; place egg yolks in a medium bowl and egg whites in another medium bowl. Let egg whites stand at room temperature for 30 minutes for meringue. Meanwhile, prepare Baked Pastry Shell; set aside.

2. For filling, in a heavy, medium saucepan, stir together the 1/4 cup sugar and the cornstarch. Gradually stir in milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Beat egg yolks with a fork. Gradually stir about 1 cup of the hot mixture into the egg yolks. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat to medium-low. Cook and stir for 2 minutes more. Remove from heat. Stir in the coconut and the vanilla. Keep warm while preparing the meringue.

3. For meringue, add vanilla and cream of tartar to egg whites in bowl. Beat with an electric mixer on medium speed about 30 seconds or until soft peaks form (tips curl). Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating on high speed about 2 minutes more or until mixture forms stiff glossy peaks (tips stand straight).

4. Pour hot filling into Baked Pastry Shell. Immediately spread meringue over filling, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle with the 2 tablespoons coconut. Bake in the 350 degrees F oven for 15 minutes. Cool on wire rack for 1 hour. Chill for at least 3 hours or up to 6 hours before serving. Makes 10 slices.


Pastry Shell
Mix and pat in a 9 inch pie pan. Prick bottom and sides of pastry with a fork. Bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.


Serving Size: 8

Number of Servings: 1

Recipe submitted by SparkPeople user PATTIE49.