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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."

Ingredients :

• Crust:
• 1 (9 inch) single-layer pie crust
• Filling:
• 1 cup skim milk, divided
• 3/4 cup coconut milk, divided
• 1/4 cup Truvia® Baking Blend
• 1/2 teaspoon salt
• 1/4 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
• 1/2 cup grated coconut
• Topping:
• 1/2 cup heavy cream
• 1 1/2 teaspoons Truvia® Baking Blend
• 1/2 teaspoon vanilla extract

Instructions :

Prep : 20M	Cook : 12M	Ready in : 4H50M

• Prepare single baked pie shell according to package instructions.
• Combine milk, 1/4 cup coconut milk, 1/4 cup Truvia(R) Baking Blend, and salt in heavy bottom saucepan and bring slowly to a boil.
• 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.
• 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.
• Remove the mixture from heat and stir in the butter and vanilla.
• Gradually add remaining Truvia(R) 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.
• Pour filling into a baked pie shell and sprinkle evenly with grated coconut.
• Cool pie completely on wire rack and store refrigerated for 4 hours.
• Beat whipping cream in a small bowl until glossy and stiff peaks form. Fold in Truvia(R) Baking Blend and vanilla extract.
• Spread whipped topping over the cooled pie before serving.

Notes :

• 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.

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