[Marianne]

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Coconut Pie




Pamela says “Hubby calls this my best ‘diet’ dessert.” It is indeed delicious. You’ll have about ½ cup filling left over, which you can simply bake in a custard cup.

Crust:
142 grams almond flour (about 5 1/2 ounces whole almonds, ground)
80 grams shredded unsweetened coconut
50 grams granular sugar substitute
1 egg white


Filling:
1 can (414 ml) coconut milk
118 ml heavy cream
6 eggs
1 egg yolk
100 grams granular sugar subsitute
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/4 teaspoon salt
60 grams shredded unsweetened coconut
us





1. For crust: Heat oven to 350ºF. Mix almond flour, coconut, sugar substitute and egg white. If coconut mixture is too dry to hold together add 1 to 2 teaspoons of water, a few drops at a time, until mixture holds its shape when pinched together. Press onto bottom and up sides of a 9” pie plate to form a crust. Bake 15 minutes until lightly golden. Remove from oven; set aside. Increase oven temperature to 450ºF.
2. For filling: Scald coconut milk and cream in a medium saucepan; set aside to cool slightly. In a large bowl, with an electric mixer on medium speed (or with a wire whisk), beat eggs and yolk until frothy. Beat in sugar substitute, salt, vanilla and coconut extract. Slowly beat in coconut milk mixture. Fold in shredded coconut and stir gently.
3. Pour filling into prepared crust. Bake 5 minutes. Reduce temperature to 350ºF and bake 15 minutes more or until a knife inserted near center comes out clean. Cool on a wire rack to room temperature, then transfer to refrigerator to chill completely.


You can find unsweetened shredded coconut in health food stores. If only coconut flakes are available, chop them finely.

Servings: 8
Prep time: 30 minutes
Bake/Cook time: 20 minutes
Chill time: 3 hours


Carbohydrates:
11.5 grams
Net Carbs:
8 grams
Fiber:
3.5 grams
Protein:
12 grams
Fat:
42.5 grams
Calories:
455

fra www.atkins.com