Sugar-Free Coconut Cream Pie (Diabetic)
photo by Bobbiann
- Ready In:
- 15mins
- Ingredients:
- 8
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 19.71 3.69 ml liquid stevia or 2.46 ml pure stevia
- 59.14 ml cornstarch
- 1.23 ml salt
- 768.91 ml milk
- 236.59 ml unsweetened coconut
- 9 inch baked pie shells
- whipped cream
- toasted coconut
directions
- Mix together stevia, cornstarch and salt in saucepan.
- Stir in milk gradually. Add coconut.
- Cook over medium heat, stirring constantly, until mixture boils; boil 1 minute.
- Remove from heat. Blend in 1-1/2 teaspoons vanilla.
- Cool 10 minutes; pour into pie shell. Refrigerate.
- When cool, top with whipped cream and toasted coconut.
Reviews
-
Sugar free doesn't mean carb free - if you are diabetic and counting carbs this is approximately 22 g of carbs per serving if the pie is cut into 8 slices. 3 1/4 cups milk = 50g carbs Pillsbury pie crust = 96 g carbs Cornstarch 1/4 cup = 29 g carbs __________________________ Total carbs approx = 175 divided by 8 slices of pie total carbs per slice = 22 g carbs
RECIPE SUBMITTED BY
Bobbiann
Canada