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EASY LO-CARB BLENDER COCONUT CREAM PIE

Submitted by Avera — July 7 at 12:03 am

Ingredients

4 eggs

1/4 cup butter, softened

1 cup granular Splenda or equivalent liquid Splenda

1/4 teaspoon salt

1/2 teaspoon baking powder

2 cups heavy cream

1 cup Angel Coconut, double batch

1 teaspoon vanilla or pineapple extract. If you use the pineapple it makes it taste a little like pineapple upside down cake.**I use one teaspoon of each.

Cooking Instructions

Place all of the ingredients in a blender and blend until smooth. Pour into a buttered 10-inch pie plate. Bake at 350ยบ for 45-60 minutes. Bake less time for a more custardy pie and longer for a more cake-like pie.

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Comments (3 comments) Add your comment

jlemae6 jlemae6 July 12 at 11:22 am

Sounds delicious. What will be great about this is I can serve it to my husband. He is a snacker so this will be perfect for him also.
ali eletre ali eletre July 7 at 3:24 pm

Its looks delicious I have to try it some day
apanda apanda July 7 at 7:29 am

This sounds yummy! I have to try it. With the pineapple flavoring it sounds like a pina colada.
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Nutritional Facts

EASY LO-CARB BLENDER COCONUT CREAM PIE by Avera

Servings Per Recipe: 1

  • Makes 8 servings
  • Can be frozen (see note below)
  • NOTE: You can freeze the pie
  • but it will come out much softer and more fragile after thawing. It will go from being very dense and cheesecake-like to a little more creamy.
  • With granular Splenda:
  • Per Serving: 389 Calories
  • 38g Fat
  • 5g Protein
  • 7g Carbohydrate
  • 1g Dietary Fiber
  • 6g Net Carbs
  • With liquid Splenda:
  • Per Serving: 377 Calories
  • 38g Fat
  • 5g Protein
  • 4g Carbohydrate
  • 1g Dietary Fiber
  • 3g Net Carbs