- Crust:
- 1 (9 inch) single-layer pie crust
- Filling:
- 1 cup skim milk, divided
- 3/4 cup coconut milk, divided
- 1/4 cup Truvia® Baking Blend
- 1/2 teaspoon salt
- 1/4 cup cake flour
- 3 tablespoons cornstarch
- 1 whole egg
- 1 egg yolk
- 2 tablespoons Truvia® Baking Blend
- 2 egg whites
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1/2 cup grated coconut
- Topping:
- 1/2 cup heavy cream
- 1 1/2 teaspoons Truvia® Baking Blend
- 1/2 teaspoon vanilla extract
- Prepare single baked pie shell according to package instructions.
- Combine milk, 1/4 cup coconut milk, 1/4 cup Truvia(R) Baking Blend, and salt in heavy bottom saucepan and bring slowly to a boil.
- 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.
- 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.
- Remove the mixture from heat and stir in the butter and vanilla.
- Gradually add remaining Truvia(R) Baking Blend to egg whites while beating until soft peaks form. Gently fold beaten egg whites into the hot mixture and mix until just combined.
- Pour filling into a baked pie shell and sprinkle evenly with grated coconut.
- Cool pie completely on wire rack and store refrigerated for 4 hours.
- Beat whipping cream in a small bowl until glossy and stiff peaks form. Fold in Truvia(R) Baking Blend and vanilla extract.
- Spread whipped topping over the cooled pie before serving.
09/16/2019
recipepes.com
coconut cream pie with truvia® baking blend, recipe
PT15M
PT1H
5
455 calories
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