Ingredients:
- FILLING:
- 1 cup Coconut Cream
- 1 cup heavy cream
- 2 eggs
- 1 egg yolk
- 2/3 cup LC White Sugar Sweetener, Inulin
- Pinch salt
- 2 tablespoons butter
- 1 teaspoon coconut extract
- 1/2 teaspoon vanilla
- 1/4 teaspoon LC Thick ‘n Saucy
- 3/4 cup unsweetened shredded coconut
- 1 LC Pie Crust Mix, baked according to package directions
- TOPPING:
- 2/3 cup heavy whipping cream
- 1/4 cup LC White Sugar Sweetener, Inulin
- 1/2 teaspoon vanilla extract or coconut extract
- 1/4 cup unsweetened shredded coconut, lightly toasted
Method:
- FOR THE FILLING:
- In a medium saucepan, combine the coconut cream and heavy cream over medium heat. Bring the mixture just to a simmer.
- Whisk the eggs, egg yolk, sweetener, and salt in a medium bowl. Slowly stir in about half of the hot cream, whisking continuously, to temper the eggs. Then slowly whisk the tempered egg mixture back into pan of hot cream.
- Cook another 4 to 5 minutes, whisking continuously, until the mixture begins to thicken.
- Remove from heat and whisk in the butter, coconut extract, and vanilla extract. Sprinkle surface with the Thick ‘n Saucy and whisk briskly to combine. Stir in the shredded coconut.
- Pour the mixture into the baked pie crust and spread to the edges. Refrigerate at least 2 to 3 hours.
- FOR THE TOPPING:
- Pour the whipping cream in a large bowl and add the sweetener and vanilla. Beat with a mixer until the cream holds stiff peaks.
- Spread over the top of the chilled pie and sprinkle with the toasted flaked coconut.
- Slice, serve and enjoy!
All LC Foods products have full nutritional detail on their labels and website. Total carb counts for a full recipe will vary and depend on the other ingredients used. Please refer to free apps, such as My Fitness Pal, My Net Diary or Carb Manager, to calculate nutritional information.