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| Ingredients: |
Crust:
1 1/2 cups Coconut, shredded, unsweetened
1/4 cup Butter
Filling:
1 1/4 cup Water
1 cup Coconut, shredded, unsweetened
1 cup Heavy Cream
3 Egg Yolks
3/4 tsp Stevia Extract*
1/2 tsp Salt
2 tsp Vanilla Extract
1/4 cup Oat Flour**
2 tbsp Butter |
Meringue:
3 Egg Whites
1/2 tsp Cream of Tartar
2 tbsp packed packed Brown Sugar***
1 tsp Vanilla Extract
3 tbsp Coconut, shredded, unsweetened |
| Cooking
Instructions: |
Crust:
Melt butter. Mix with coconut until well blended. Pat into a 9 inch pie pan. Bake at 375?F for 10 - 12 minutes. You want the crust to be bubbly when you take it out of the oven and the coconut should be quite brown - this adds to the flavor of the pie.
Filling:
Mix 3/4 cup of water with coconut. Heat the coconut/water in a microwave and set aside. The coconut will take up the water and will soften.
Slightly beat egg yolks. Mix in the stevia, salt and vanilla. Add oat flour.
Heat remaining water and the heavy cream in a sauce pan. Pour 1/2 cup warmed cream and water into egg yolk mixture. Mix well and pour all back into sauce pan. Cook over medium heat, stirring constantly, until thickened. Add butter and coconut. Stir well and, while stirring, heat until the mixture bubbles. Pour into pie crust.
Meringue:
Toast coconut - put the coconut on a flat dish and broil for 1/2 minute. I use one of those small broiler/toaster ovens for this.
Beat egg whites and cream of tartar until thick. Add brown sugar. Add vanilla. Beat until very stiff peaks hold. Spread on warm filling. Sprinkle with toasted coconut. Bake at 375?F for 12 - 15 minutes until lightly browned.
Cool pie thoroughly and refrigerate. The pie should be cold when you serve it. |
| Additional
Comments: |
Single Serving: calories: 443 kcal fat: 38.83 g fat/calories: 79% protein: 5.47 g total carbs: 18.29 g fiber: 5.7 g net carbs: 12.57 g
Entire Recipe: calories: 3544 kcal fat: 310.64 g fat/calories: 79% protein: 43.74 g total carbs: 146.30 g fiber: 45.8 g net carbs: 100.54 g
*3/4 tsp stevia extract = 3/4 cup splenda. Splenda adds 18 net carbs to the recipe or about 2 net carbs per single serving. If you use splenda, the single serving is 15 net carbs.
**I use oat flour as a thickener. You can use any thickener you normally use. The oat flour adds 22 net carbs to the entire recipe or almost 3 net carbs per single serving.
***I have found meringues fall when they cool and don't taste right with out the brown sugar. You can substitute honey (higher carb count) or splenda or whatever you normally use in a meringue. The brown sugar adds 27 net carbs to the recipe or about 3.5 net carbs per serving. |
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