Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, guiltless coconut custard pie with sugar free meringue. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Great recipe for Guiltless coconut custard pie with sugar free meringue. I found a Delicious recipe on here for French coconut pie and just loved it. I decided I'd try to make a slimmer version that I can eat more often.

Guiltless coconut custard pie with sugar free meringue is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Guiltless coconut custard pie with sugar free meringue is something which I’ve loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have guiltless coconut custard pie with sugar free meringue using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Guiltless coconut custard pie with sugar free meringue:

1. Make ready 4 large eggs
2. Take 2 cup splenda
3. Get 1 cup milk
4. Take 2 tsp vanilla extract
5. Take 2 cup shredded coconut
6. Take 3 egg whites(for meringue)
7. Take 2 tsp vanilla extract(for meringue)
8. Get 1 toasted coconut for garnish (optional)
9. Take 1 unbaked pie shell
10. Prepare 1/4 tsp cream of tartar
11. Take 2/3 cup splenda (for meringue)

Once the crust cools add the thickened coconut custard and top with the fluffy meringue. For an added touch sprinkle about a tablespoon of coconut over the top of the meringue, but that is optional. Heat coconut milk and heavy cream until barely simmering. I do prefer a crustless pie, but the lemon custard was too soft for that.

Instructions to make Guiltless coconut custard pie with sugar free meringue:

1. Preheat oven to 350°
2. Whip together eggs and splenda until well combined then add milk vanilla and coconut and mix well
3. Put in oven and bake 20 minutes while you assemble the meringue and toast the coconut
4. To assemble meruinge
5. Take the egg whites and cream of tartar and beat until stiff peaks form
6. Next gradually add in splenda until peaks are shiny but not to dry then beat in vanilla extract
7. 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
9. Let cool for an hour or so and cut for guilt free yumminess

Let's eat some lime-coconut pie with green things on top to celebrate! This pie is part of a long tradition of Southern-style baked custard pies, like pecan, buttermilk, and chess pies. The filling is baked until it's firm enough to slice, but it still has a creamy, custardy texture with a chewy top layer from the shredded coconut. To Make Meringue: Place reserved egg whites in a large metal or glass mixing bowl. Pour custard into baked pie shell.

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