Coconut Cream Pie Recipe

Ingredients

Crust

• 9-inch single layer pie crust

Filling

• 1 cup skim milk, divided

• 3⁄4 cup coconut milk, divided

• 1⁄4 cup + 2 Tbsp Truvia Cane Sugar Blend

• 1⁄2 tsp salt

• 1⁄4 cup cake flour

• 3 Tbsp corn starch

• 1 whole egg**

• 1 egg yolk

• 2 egg whites

• 1 Tbsp butter

• 1 tsp vanilla extract

• 1⁄2 cup grated coconut

Topping

• 1⁄2 cup whipping cream

• 11⁄2 tsp Truvia Cane Sugar Blend

• 1⁄2 tsp vanilla extract

Directions

• 1.  

  Prepare single baked pie shell according to package instructions.

• 2.  

  Combine milk, 1⁄4 cup coconut milk, 1⁄4 cup Truvia Cane Sugar Blend, and salt in heavy bottom saucepan (a pan that is thicker at the base) and bring slowly to a boil.

• 3.  

  Pour remaining 3⁄4 cup coconut milk into a separate bowl and stir in cake flour, corn starch, whole egg, and egg yolk. Beat until smooth.

• 4.  

  Pour about 1⁄4 cup of the boiling mixture into the egg yolks to temper them. Then gradually pour the egg yolks back into the boiling mixture while whisking. Stir until the mixture thickens.

• 5.  

  Remove the mixture from heat and stir in the butter and vanilla.

• 6.  

  Gradually add remaining Truvia Cane Sugar Blend to egg whites while beating until soft peaks form. Gently fold beaten egg whites into the hot mixture and mix until just combined.

• 7.  

  Pour filling into a baked pie shell and sprinkle evenly with grated coconut.

• 8.  

  Cool pie completely on wire rack and store refrigerated.

• 9.  

  Beat whipping cream in a small bowl until glossy and stiff peaks form. Fold in Truvia Cane Sugar Blend and vanilla extract.

• 10.  

  Spread whipped topping over the cooled pie before serving.

• 11.  

  Refrigerate leftovers.