Coconut Cream Pie with Truvia® Baking Blend Recipe - Allrecipes.com
Coconut Cream Pie with Truvia(R) Baking Blend Recipe
  • READY IN ABOUT 5 hrs

Coconut Cream Pie with Truvia® Baking Blend

Recipe by  

"This smooth and creamy custard pie is a decadent delight! Made with Truvia® Baking Blend, it contains 50% less sugar than the full-sugar version."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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Directions

  1. Prepare single baked pie shell according to package instructions.
  2. Combine milk, 1/4 cup coconut milk, 1/4 cup Truvia® Baking Blend, and salt in heavy bottom saucepan 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® 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.
  7. Pour filling into a baked pie shell and sprinkle evenly with grated coconut.
  8. Cool pie completely on wire rack and store refrigerated for 4 hours.
  9. Beat whipping cream in a small bowl until glossy and stiff peaks form. Fold in Truvia® Baking Blend and vanilla extract.
  10. Spread whipped topping over the cooled pie before serving.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 4 hrs 50 mins

Footnotes

  • Variation: Sprinkle toasted coconut on top of whipped cream to garnish, if desired. To toast coconut, place 1/4 cup of unsweetened coconut flakes on baking sheet and bake at 350 degrees F for 7-10 minutes until light golden.
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Nutrition

  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 14.8 g
  • 5%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 224 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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