- 15 mins
- 40 mins
Ingredients
- Crust:
- 1 cup almond meal flour
- 2 tbsp. splenda
- 3 tbsp. butter
- 1/4 tsp. coconut extract
- Filling:
- 1 pkg. sugar-free jello chocolate pudding
- 1 1/2 cups heavy cream
- 1/2 cup water
- Topping:
- 1 cup heavy cream
- 2 tbsp. splenda
- 1/4 tsp. coconut extract
Preparation
Step 1
To make crust - preheat oven to 400 degrees.
Lightly butter a 9" pie pan. Melt butter in a small bowl . Mix almond flour and sugar substitute. Add butter and extract. Mix well. Press mixture into pie pan to cover the bottom and up sides.
Bake at 400 degrees for about 10 minutes. Keep checking it as you don't want it to burn. It should be somewhat brown. Cool crust and put in freezer while you are making the filling.
To make filling - in a medium bowl put your sugar-free pudding mix, heavy cream and water. Beat with an electric mixer until you get a thick mousse-like consistency. Spread over the crust.
To make topping - in a medium bowl put the heavy cream, sugar substitute and coconut extract. Beat with an electric mixer until soft peaks form. Spread over filling. Sprinkle the pie with a tbsp. or two of shredded coconut. Keep pie in refrigerator.