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1/4 cup cornstarch 1/4 teaspoon salt 1 cup coconut milk (NOT cream of coconut) 3 egg yolks 2 tablespoons butter 1 teaspoon coconut flavoring (or vanilla extract) 14 ounces flaked coconut 1 baked 9 inch deep dish pie shell 3 egg whites 6 tablespoons Splenda (white sugar)
Method: Combine 3/4 cup Splenda, cornstartch, salt and coconut milk in a heavy saucepanCook over a medium heat, stirring constantly, until think and bubbly In a medium bowl, beat the egg yolks Gradually stir 1/4 of hot mixture into yolks, stirring coonstantly Cook, stirring constantly, for 30 seconds Remove from heat and add butter, coconut flavoring and coconut Poor into baked pie shell and cool in refrigerator whie making meringue . . . In medium glass or metal bowl, beat egg whites until frothy Slowly add 6 tablespoons Splenda while beating, continue beating until egg whites form stiff peaks Spread meringue over cooled pie and sprinkle with coconut Brown in hot oven |