Guiltless coconut custard pie with sugar free meringue. It is essential to prebake pie crusts before filling them with custards to prevent them from becoming soggy. Plus: More Dessert Recipes and Tips. Meanwhile, set a fine strainer over a medium heatproof bowl.
Light coconut milk in this recipe. Be the first to rate & review! It is essential to prebake pie crusts before filling them with custards to prevent them from becoming soggy. You can have Guiltless coconut custard pie with sugar free meringue using 11 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Guiltless coconut custard pie with sugar free meringue
- It’s 4 large of eggs.
- You need 2 cup of splenda.
- You need 1 cup of milk.
- It’s 2 tsp of vanilla extract.
- You need 2 cup of shredded coconut.
- It’s 3 of egg whites(for meringue).
- You need 2 tsp of vanilla extract(for meringue).
- You need 1 of toasted coconut for garnish (optional).
- It’s 1 of unbaked pie shell.
- You need 1/4 tsp of cream of tartar.
- It’s 2/3 cup of splenda (for meringue).
Increase the speed to high and beat until firm peaks form. A low carb pie perfect to serve on holidays. This sugar free coconut cream pie recipe has a light and flaky gluten free crust with a smooth creamy filling. I used my banana pudding recipe as a base for making the coconut custard filling.
Guiltless coconut custard pie with sugar free meringue step by step
- Preheat oven to 350°.
- Whip together eggs and splenda until well combined then add milk vanilla and coconut and mix well.
- Put in oven and bake 20 minutes while you assemble the meringue and toast the coconut.
- To assemble meruinge.
- Take the egg whites and cream of tartar and beat until stiff peaks form.
- Next gradually add in splenda until peaks are shiny but not to dry then beat in vanilla extract.
- Pull out the pie from the oven top with meringue and a garnish of toasted coconut on top and bake for about another 20 minutes.
- Let cool for an hour or so and cut for guilt free yumminess.
Rather than flavor the pudding with a coconut extract, I replaced. Toasted the coconut before adding to the pie. It is beautiful and the custard is perfect. I used fat free half and half (yes there is such a thing) and it made the custard just the right consistency. Enjoy hassle-free cooking with the Yummly Meal Planner.
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