Sugar Free Coconut Cream Pie ( Diabetic )
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
1 tsp vanilla
1 c flaked coconut
1 graham cracker pie crust
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. 1 Tsp Vanilla Flavoring. Slowly add Splenda while beating until it stiffens. About 1-2 teaspoons.
Put A Little Bit Of Coconut On Top Of The Meringue Before Browning *