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.

1
Prep Time:
20 mins
Cook Time:
30 mins
Additional Time:
4 hrs
Total Time:
4 hrs 50 mins
Servings:
12
Yield:
12 servings

Ingredients

Crust:

  • 1 (9 inch) single-layer pie crust

Filling:

  • 1 cup skim milk, divided

  • ¾ cup coconut milk, divided

  • ¼ cup Truvia® Baking Blend

  • ½ teaspoon salt

  • ¼ cup cake flour

  • 3 tablespoons cornstarch

  • 1 whole egg

  • 1 egg yolk

  • 2 tablespoons Truvia® Baking Blend

  • 2 egg whites

  • 1 tablespoon butter

  • 1 teaspoon vanilla extract

  • ½ cup grated coconut

Topping:

  • ½ cup heavy cream

  • 1 ½ teaspoons Truvia® Baking Blend

  • ½ teaspoon vanilla extract

Directions

  1. Prepare single baked pie shell according to package instructions.

  2. 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.

  3. 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.

  4. 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.

  5. Remove the mixture from heat and stir in the butter and vanilla.

  6. 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.

  7. Pour filling into a baked pie shell and sprinkle evenly with grated coconut.

  8. Cool pie completely on wire rack and store refrigerated for 4 hours.

  9. Beat whipping cream in a small bowl until glossy and stiff peaks form. Fold in Truvia® Baking Blend and vanilla extract.

  10. Spread whipped topping over the cooled pie before serving.

Tips

Variation: Sprinkle toasted coconut on top of whipped cream to garnish, if desired. To toast coconut, place 1/4 cup of unsweetened coconut flakes on baking sheet and bake at 350 degrees F for 7-10 minutes until light golden.

Nutrition Facts (per serving)

223 Calories
15g Fat
22g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 223
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 40%
Cholesterol 49mg 16%
Sodium 224mg 10%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 3%
Total Sugars 6g
Protein 4g
Vitamin C 0mg 1%
Calcium 42mg 3%
Iron 1mg 7%
Potassium 112mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.