Hi Alicia, this is actually already in the FAT TO SKINNY Sugar Free Bakery Book on page 349. It's one of my favorite recipes for coconut cream pie!
Umpa's FAT TO SKINNY Coconut Cream Pie
Ingredients
one 9" baked, cooled, coconut pie shell (recipe in this section)
24 drops FAT TO SKINNY ZERO sweetener
1 ½ teaspoon Xantham gum
½ teaspoon salt
1 cup unsweetened coconut milk(can use unsweetened almond milk)
2 cups heavy whipping cream
3 beaten egg yolks
1 tablespoon butter
½ teaspoon vanilla extract
2 teaspoon coconut emulsion (or extract)
Whipped cream (garnish)
1 cup shredded unsweetened coconut
Directions
1. Combine Xantham gum and salt in a large mixing bowl.
2. Gradually stir in heavy whipping cream, ZERO and coconut milk.
3. Pour mixture into a saucepan and cook slowly over medium heat, stirring constantly, until mixture thickens and boils.
4. Boil for 1 minute then remove from heat.
5. Place egg yolks in your mixing bowl and whisk
6. While whisking slowly add ½ of the heated mixture being careful not to curdle eggs.
7. Stir egg mixture back into pot and add emulsion.
8. Place pot back onto stove over medium high heat and bring back to a boil stirring constantly for 1 minute.
9. Remove from heat.
10. Stir in vanilla, and butter.
11. Add 3/4 cup coconut. Mix well.
12. Pour immediately into pie shell.
13. Chill thoroughly until firm in center.
14. Top with whipped cream when ready to serve.
15. Toast remaining ¼ cup of coconut to a golden brown in your toaster oven on a cookie sheet and sprinkle over pie.
Umpa's FAT TO SKINNY Coconut Crust
Ingredients
1 cup unsweetened coconut flakes, or use the reserved coconut from your coconut ice cream.
1 egg
3 drops FAT TO SKINNY ZERO sweetener
Directions
1. Spray pie pan with non stick spray.
2. Preheat oven to 375.
3. Combine coconut with one egg and ZERO or ¼ cup of egg whites and mix well.
4. Press into bottom of pie plate and bake for 20-25minutes or until golden brown.
