Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Coconut Meringue Pie

Submitted by: Mary on 05/08/2004
2130 views
2.71 avg rating
228 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

CRUST:

2 Egg
3 C Almond flour
6 T Butter, very cold and cut into pieces
8 T Splenda
1/4 t Baking soda
1/2 t Salt
PIE:

5 C Half and half
1/4 C (1/2 stick) Butter
1 C Splenda
3 Extra-large eggs
4 t Xanthan gum
1 t Vanilla
1/4 t Salt
1 C Low carb Marshmallows from DietLowCarb.com store
1 1/4 C Unsweetened Coconut
2 baked 9-inch pie shells

Meringue:

1 1/4 C Egg Whites (from 8 to 9 extra-large eggs)
1 tsp Cream of Tartar
1 1/2 C Splenda

Directions

CRUST:



Process all crust ingredients together in food processor until it forms a ball. The butter will still be visible in the dough. This is how it should be.



Form a flat circle and chill until firm wrapped in wax paper in the refrigerator.



Remove crust from fridge and place between two large pieces of wax paper. Roll out to a flat circle thin and large enough to cover a 9" pie plate. It it tears of falls apart do not worrry, just patch it together in the pie plate.



Bake in 300F degree oven for 20 minutes until light brown, cool thoroughly and set aside.



For filling combine half-and-half and butter in saucepan. Bring just to boil over medium heat.



In medium bowl, whisk together splenda, eggs, xanthan gum, vanilla and salt until mixture is completely dissolved and mixture is well-blended. Gradually add to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 3/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells. Refrigerate at least 2 hours.



Heat oven to 350 degrees.



For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add splenda, a small amount at a time, beating constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut on each pie.



Bake 12-15 minutes or until lightly browned. Refrigerate until served.

Servings

16

Calories

7

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

 
 
Search