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The ingredients needed to cook Guiltless coconut custard pie with sugar free meringue:
- Take 4 large of eggs.
- Get 2 cup of splenda.
- Take 1 cup of milk.
- Get 2 tsp of vanilla extract.
- Get 2 cup of shredded coconut.
- Provide 3 of egg whites(for meringue).
- Take 2 tsp of vanilla extract(for meringue).
- Prepare 1 of toasted coconut for garnish (optional).
- Take 1 of unbaked pie shell.
- Provide 1/4 tsp of cream of tartar.
- Provide 2/3 cup of splenda (for meringue).
Instructions to make Guiltless coconut custard pie with sugar free meringue:
- 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.
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- Let cool for an hour or so and cut for guilt free yumminess.
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If you're new to the Keto lifestyle, whether it's for medical reasons or just weight loss, here's a question you might be asking: This easy to make, creamy coconut custard pie sweetened with pure maple syrup and topped with coconut whipped cream for the perfect coconut dessert! This pie is baked up in an easy paleo pie crust and is completely dairy free, paleo and refined sugar free. Mix the eggs, sugar, salt, vanilla and milk in a mixing bowl until well mixed. Pour into pie shell and sprinkle with nutmeg. Wrap foil around the edge of the crust to prevent over-browning.
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