coconut Cream Pie from Dana

By scottsdalejulie

Ingredients

• I have a recipe in my archives.
• Not certain where it came from? Maybe this will help?
• Coconut Cream Pie
• 1 1/2 c. almonds
• 1/4 c. vanilla whey protein powder
• 3 tbs. Splenda
• 4 tbs. butter, melted
• 1 1/3 c. unsweetend coconut
• 2 2/3 cup of low carb milk
• 1 1/2 pkgs. vanilla SF Instant Pudding
• 1 c. heavy cream, chilled
• 1 tbs. vanilla SF Instant Pudding
• 325 preheated oven
• In food processor blend almonds, whey and
• Splenda, pulsing until combined.
• Add butter and & pulse until well mixed.
• Turn this out into a sprayed 9" pie plate, pressing down
• firmly building up the sides.. Bake 325 15 min. or until
• golden brown. Cool before filling.
• Place 2/3 c. of coconut on crust, spreading evenly.
• set aside.
• In a bowl put milk and add the first pudding mix.
• Whisk until smooth about 2 min. Pour over coconut
• in pie shell and chill for one hour.
• Place 2/3 c. of coconut on crust, spreading evenly.
• Chill for one hour. While pie is cooling stir the remainder
• of coconut into a dry skillet over dry heat until golden, cool.
• Sprinkle the remaining coconut in med, skillet until golden. let cool
• With electric mixer whip the heavy cream 1 tbs. pudding
• mix until you have whipped topping. Spread over pie
• and sprinkle with toasted cocount
• 10-12 servings
• 6 grams usable carbs/

Preparation

Step 1

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