Sugar Free Coconut Cream Pie ( Diabetic ) /recipe share

No comments

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 *

Thank you for reading 🙂