Diabetic Coconut Cream Pie

Ingredients
1 Vanilla Wafer Crust recipe (see below)

Filling:
  • 3/4 cup Splenda Granular
  • 1/4 cup cornstarch
  • 1-1/2 cups 1% milk
  • 1 cup non-fat half and half
  • 1 large egg +1 large egg yolk, lightly beaten
  • 2 teaspoons coconut extract
  • 1/2 teaspoon vanilla
  • 2 tablespoons coconut

Topping:
  • 1 tablespoon cornstarch
  • 2 tablespoons sugar
  • 1/3 cup water
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup Splenda Granular
  • 3 tablespoons coconut

Cooking Method

Preheat oven to 400 degrees. In a medium saucepan, combine the Splenda and cornstarch. Stir in the milk and half-and-half; whisk until cornstarch completely dissolves. Add beaten eggs and whisk. Bring mixture to a low simmer over medium heat, Stirring constantly. As the mixture starts to thicken, remove from heat briefly, and stir thoroughly, including comers, to discourage lumps. Return to heat, simmer, and stir for 1 to 2 minutes. Pudding should be thick and smooth. Stir in extracts and coconut and take off the heat. Pour into the prepared crust and cover with plastic wrap while preparing topping. Place 1 tablespoon cornstarch and sugar into a small saucepan. Add water and stir to form a smooth, thin paste. Place over medium heat and bring to a boil. Stir and boil for 15 seconds. Cover the thick, translucent paste with a lid. In a medium (grease-free) bowl, beat egg whites until foamy. Beat in cream of tartar. Gradually beat in Splenda. Beat until stiff but not dry. Lower ! speed and beat in all of the cornstarch paste one tablespoon at a time. Increase speed and beat 30 seconds. Remove plastic wrap from pie and cover with meringue. Be sure to cover the pie all the way onto the edges of the crust. Sprinkle the 3 remaining tablespoons of coconut on top. Place in oven and bake 10 minutes, or until coconut toasts and meringue lightly browns. Remove and cool on rack. When completely cool place in the refrigerator. The exterior of the meringue can toughen slightly after a day. Serves 8.

Calories 210;Carb 28g;Protein 6g;Fat 8g;Fiber 0g;Sodium 150mg Exchange = 2 carbohydrate, 1 lean meat, 1 fat


A couple of the tricks used in this recipe:

I) Extracts provide without adding fat, sugar, or calories.

2) In order to make a meringue you need to stabilize the egg whites.

The cornstarch/sugar paste makes this possible to do so with a fraction

of the sugar normally used in traditional meringue recipes. Serving tip---cut meringue pie with a serrated knife