My Mom’s Coconut Cream Pie was always my favorite.
On a low carb diet, this is the next best thing. It’s not so much like a cream pie, but it sure is good. And easy. That counts a lot.
Blender Coconut Pie
4 whole eggs
¼ cup butter
¼ teaspoon salt
2 teaspoons coconut extract (flavoring)
2 teaspoons vanilla extract
½ teaspoon baking powder
1 cup unsweetened coconut
2 cups heavy cream
½ cup Splenda, or my favorite, Swerve
Pre-heat oven to 350 degrees. Butter a 9 inch pie pan. Place all ingredients in a blender and blend until smooth. Pour into prepared pie pan and bake for approximately 1 hour until top is golden brown and set. Cool. Store in refrigerator overnight to give the “crust” time to better set up.
Optional, top with whipped cream prior to serving.
Total net carbs are 31. Divided into 8 slices, each piece has right at 4 carbs.
Recipe courtesy of the Low Carb Friends Recipe Board.
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