Sugar-Free Coconut Cream Pie (Diabetic)

"Sweetened with stevia."
 
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photo by Bobbiann photo by Bobbiann
photo by Bobbiann
Ready In:
15mins
Ingredients:
8
Yields:
1 pie
Serves:
8
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ingredients

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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.

Questions & Replies

default avatar
  1. pjj041559
    Ok, I know little about stevia.... is recipe calling for 4 3/4tsp liquid ... or .... 4. 1/2 tsp pure?? Is it 4 of either???
     
  2. Joanne L.
    Sugar Free cool whip??
     
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Reviews

  1. Patricia G.
    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
     
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Tweaks

  1. marilyneyres1953
    I used coconut stevia and to make it low carb I used coconut cream.
     

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