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

Ingredients

3/4 c
splenda
1/3 c
all purpose flour
1/4 tsp
salt
2 c
milk
3
eggs, separated (put aside)
2 Tbsp
butter
Find more recipes at goboldwithbutter.com
1 tsp
vanilla
1 c
flaked coconut
1
graham cracker pie crust
Janet Tharpe

I Got Julia Child!

Take the quiz and find out which chef you are in the Just A Pinch Celebrity Chef Quiz.

Take The Quiz

Directions Step-By-Step

1
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.
2
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