Coconut Cream Pie

Coconut Cream Pie

Makes 12 servings. each serving is = 3 points

Ingredients

  • 1 ⁄8crust s, 9 inch diameter pie crust 3 Points
  • 8 fl oz plain unsweetened almond milk 1 Points
  • 1 ⁄2 cup ssweetened coconut flakes 15 Points
  • 1 ⁄2 cup slight cream 11 Points
  • 8 oz Stevia In the Raw Sweetener Zero Calorie, Granulated 7 Points
  • 2 Tbsp cornstarch 2 Points
  • 2 Tbsp water
  • 1 tsp vanilla extract 0 Points
  • 2 egg yolks s 0 Points
  • 4 tbsp Reddi Wip Dairy Whipped Topping Fat Free 0 points

Instructions

  1. Bake pie crust according to directions on package and cool completely.
  2. Place almond milk and light cream in a double boiler. Add stevia and bring to a boil.
  3. Add 2 Tbsp. cold water to corn starch. Stir well.
  4. In a bowl beat egg yolks until they are light. Add the corn starch mixture to the yolks. Mix well.
  5. Add egg mixture to the milk mixture in the double boiler.
  6. Cook for 5 minutes, stirring constantly.
  7. Remove from heat. Add vanilla and coconut flakes. Stir. Let stand 30 minutes.
  8. Pour into prepared crust. Cover and chill 30 minutes or until set.
  9. Remove cover. Add fat free reddi whip cream.
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