Meal Type: Dessert
If you want to dazzle your coconut cream pie loving guests, this is the recipe. No one will know it is carb controlled. Its all natural, with no sugar alcohols or polydextrose. See the Gluten Free option, also.
1 Home Made Press n' Bake™ Low Carb Pie Crust Mix
2 Large eggs - separated
1/4 teaspoon - Salt
1 tablespoon Thick It Up™ Low Carb Thickener
1/2 Cup(s) and 2 Tablespoon(s) Sugar Not™Spoonful™Natural Sugar Replacement with Fiber
1 1/2 cup Water
3/4 cups Whipping Cream
1 tablespoon Butter
1 teaspoon Vanilla
3/4 cups and 2 Tablespoon(s) - Unsweetened coconut*
Pre-bake pie crust.
Place egg yolks in medium size bowl and stir with fork. Set aside. Place egg whites in medium-large bowl. Set aside.
In medium sized saucepan, place salt, Thick It Up™ and 1/2 cup Spoonful™ Sugar Replacement. Whisk to blend well.
Turn stove top heat to medium and slowly whisk in water and whipping cream. Stir with spoon constantly, until mixture thickens and boils (5 minutes). Slowly stir half of saucepan mixture into egg yokes in bowl. Stir well and spoon egg yoke mixture back into saucepan. Stir and boil for one minute. Remove from heat. Blend in butter and vanilla. Cool mixture, stirring occasionally. Stir in 3/4 cup coconut.
Preheat oven to 450 degrees.
Whip the egg whites on high until shiny stiff peaks form (4-5 minutes). Fold in the remaining two Tablespoons Spoonful™ Sugar Replacement and 2 Tablespoons coconut. Spoon filling into baked pie crust and lightly spoon meringue over top of pie. Bake for 5-7 minutes, until tips of meringue are golden brown. Cool for 15 minutes and then chill pie. Makes 7 servings at 2 net carbs per serving.
*As an alternate, you can use 2 teaspoons of coconut flavoring instead of the unsweetened coconut.