EASY LO-CARB BLENDER COCONUT CREAM PIE

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.

Directions

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