Coconut Cream Pie with Truvia Baking Blend

Coconut cream pie is a classic American dessert that gained popularity in the early 20th century. It is known for its rich and creamy coconut filling, topped with whipped cream and toasted coconut flakes.

This is vegetarian and gluten free recipe. Dish can be prepared in 230 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Coconut Cream Pie with Truvia Baking Blend

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 20 min Rest Time 180 min Total Time 3 hrs 50 mins

Servings: 8 Calories: 2800

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Pie Crust
• 1 cup Coconut Milk
• ¹⁄₂ cup Truvia Baking Blend
• 2 tablespoon Cornstarch
• ¹⁄₄ teaspoon Salt
• 1 teaspoon Vanilla Extract
• ¹⁄₂ cup Unsweetened Shredded Coconut
• 1 cup Whipped Topping
• 2 tablespoon Toasted Coconut Flakes

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the pie crust ingredients and press into a 9-inch pie dish.
3. Bake the crust for 10 minutes or until golden brown.
4. In a saucepan, whisk together the coconut milk, Truvia Baking Blend, cornstarch, and salt.
5. Cook over medium heat, stirring constantly, until the mixture thickens.
6. Remove from heat and stir in the vanilla extract and shredded coconut.
7. Pour the coconut filling into the baked pie crust.
8. Let the pie cool for 30 minutes at room temperature.
9. Refrigerate for at least 3 hours to allow the pie to set.
10. Before serving, top with whipped topping and sprinkle with toasted coconut flakes.
11. Slice and serve chilled.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 23g36%

Total Carbohydrate 34g12%

Sugars 15g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.