Sugar Free Coconut Cream Pie

Cindi Rushton Recipe

By Cindi Rushton Carush40

I found this recipe on the Coconut pack, and substituted the sugar with Splenda. It's pretty good for those that are watching their sugar intake.

Recipe Rating:
 5 Ratings


3/4 c
1/3 c
all purpose flour
1/4 tsp
2 c
eggs, separated (put aside)
2 Tbsp
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1 tsp
1 c
flaked coconut
graham cracker pie crust
Janet Tharpe

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Directions Step-By-Step

Combine splenda, flour and salt in heavy pot. Stir in milk. Stir over medium heat until thick and comes to a boil. Remove from heat, add beaten egg yolks. Cook 2 mins. Remove from heat again, add vanilla, butter, and flaked coconut. Mix well and pour into graham cracker pie crust. Cover with meringue. Bake at 375 degree oven until browned. About 5-8 mins.
To make meringue: Beat egg white on high. Slowly add Splenda while beating until it stiffens. About 1-2 teaspoons.

About this Recipe

Course/Dish: Pies
Other Tag: Quick & Easy