4 eggs
1/4 cup Butter
3/4 cup Splenda
1/2 cup soy powder
1/4 tsp salt
1/2 tsp baking powder
2 cups heavy whipping cream
1 cup unsweetened coconut
1 tsp vanilla extract

Directions

Place all ingredients in blender at one time and blend until mixed together. Pour into a buttered 10-inch 250mm pie plate. Bake in a 350°F-180°C oven for 1 hour. When done, crust will be on bottom, custard in the middle, and coconut on top - right where they belong.

Nutritional Facts

Servings 8

357 Calories; 34g Fat (82.0% calories from fat); 6g Protein; 11g Carbohydrate; 1g Dietary Fiber; 191mg Cholesterol; 230mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 6 1/2 Fat; 0 Other Carbohydrates.

Serving Size

1