Sugar Free Coconut Creme Pie Recipes

Steps:

• 1. Combine splenda, flour and salt in heavy pot. Stir in milk. Stir over medium heat until thick and comes to a boil. Remove from heat, add beaten egg yolks. Cook 2 mins. Remove from heat again, add vanilla, butter, and flaked coconut. Mix well and pour into graham cracker pie crust. Cover with meringue. Bake at 375 degree oven until browned. About 5-8 mins.
• 2. To make meringue: Beat egg white on high. Slowly add Splenda while beating until it stiffens. About 1-2 teaspoons.

Steps:

• 1. Bake pie crust at 350 for 15 minutes. Let cool completely.
• 2. Make pudding on box as directed for both boxes of pudding. Add coconut extract and 1/2 cup of thawed coconut. Mix well
• 3. Immediately pour into cooled pie crust. Top with cool whip and remaining coconut.

Steps:

• Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown.
• Mix milk, coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes.
• ** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.

Steps:

• Mix together stevia, cornstarch and salt in saucepan.
• Stir in milk gradually. Add coconut.
• Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.
• Remove from heat. Blend in 1-1/2 teaspoons vanilla.
• Cool 10 minutes; pour into pie shell. Refrigerate.
• When cool, top with whipped cream and toasted coconut.