Creamy Coconut Pie
Serves 6

This melts-in-your-mouth pie is every bit as satisfying as the original, much lower in carb, and made even more flavorful with the addition of coconut milk. Packed with protein and good fats, it’s a dessert you can actually feel good about indulging in.

Ingredients
1 recipe Tender Almond Pie and Tart Crust
¾ cup unsweetened shredded coconut
¾ cup Splenda granular
1/8 teaspoon salt
1 tablespoon ThickenThin notSugar
4 eggs, separated
1 can (14 ounce) premium coconut milk
½ cup heavy cream
2 teaspoons vanilla extract
2 tablespoons unsalted butter, softened
1/8 teaspoon cream of tartar
4 packets Splenda or Stevia Plus (divided use)

Directions

1. Toss the coconut with 2 packets of Splenda or stevia and lightly toast it in a skillet over very low heat. Shake almost constantly until the coconut just begins to brown. Remove from heat and set aside.
2. Prepare the piecrust, pierce the bottom with a fork, and bake it in a 325-degree oven for 10 minutes while you prepare the filling.
3. In a saucepan, mix the granular Splenda, ThickenThin, and salt.
4. In a separate bowl, beat together the egg yolks, coconut milk, and cream.
5. Stir the coconut milk-egg mixture into the dry ingredients in the saucepan, whisking to remove all lumps. Cook the mixture for about 10 minutes over medium heat, stirring constantly as the mixture comes to a boil and thickens.
6. Remove from heat, stir in the butter, vanilla extract, and one-half the toasted coconut and set aside.
7. Using an electric mixer, beat the egg whites, with a pinch of salt, and the cream of tarter until foamy. Add the packets of sweetener, one by one, and continue to beat until stiff peaks form.
8. Pour the warm filling into the baked pie crust, top with the meringue, sprinkle the top with the remaining toasted coconut, and bake at 350-degrees for about 10 to 15 minutes, until the meringue is faintly brown.
9. Allow to completely cool on a rack before serving. Refrigerate to chill if desired. Store any left over pie in the refrigerator.