COCONUT CREAM PIE WITH TRUVIA® BAKING BLEND
This smooth and creamy custard pie is a decadent delight! Made with Truvia® Baking Blend, it contains 50% less sugar than the full-sugar version.
Provided by Truvia(R)
Categories Trusted Brands: Recipes and Tips Truvia®
Time 4h50m
Yield 12
Number Of Ingredients 17
Steps:
- Prepare single baked pie shell according to package instructions.
- Combine milk, 1/4 cup coconut milk, 1/4 cup Truvia® Baking Blend, and salt in heavy bottom saucepan and bring slowly to a boil.
- Pour remaining 3/4 cup coconut milk into a separate bowl and stir in cake flour, corn starch, whole egg, and egg yolk. Beat until smooth.
- Pour about 1/4 cup of the boiling mixture into the egg yolks to temper them. Then gradually pour the egg yolks back into the boiling mixture while whisking. Stir until the mixture thickens.
- Remove the mixture from heat and stir in the butter and vanilla.
- Gradually add remaining Truvia® Baking Blend to egg whites while beating until soft peaks form. Gently fold beaten egg whites into the hot mixture and mix until just combined.
- Pour filling into a baked pie shell and sprinkle evenly with grated coconut.
- Cool pie completely on wire rack and store refrigerated for 4 hours.
- Beat whipping cream in a small bowl until glossy and stiff peaks form. Fold in Truvia® Baking Blend and vanilla extract.
- Spread whipped topping over the cooled pie before serving.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 22.4 g, Cholesterol 49.1 mg, Fat 14.5 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 7.9 g, Sodium 224 mg, Sugar 6.2 g
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