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Obesity Discussion · 07-22-07, 08:29 AM

COCONUT PIE

Servings: 8
Prep time: 0:30:00
Bake/Cook time: 0:20:00

Calories: 455
Fat: 42 grams
Protein: 12 grams
Carbohydrates: 11 grams
Fiber: 3 grams
Net Carbs: 8 grams
Crust:
1 cup almond flour (about 5 1/2 ounces whole almonds,
ground)
1 cup shredded unsweetened coconut
1/4 cup granular sugar substitute
1 egg white
Filling:
1 can (14 ounces) coconut milk
1/2 cup heavy cream
6 eggs
1 egg yolk
1/2 cup granular sugar subsitute
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/4 teaspoon salt
3/4 cup shredded unsweetened coconut
1. For crust: Heat oven to 350F. 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 450F.
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 350F 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.
Pamela says Hubby calls this my best diet dessert. It is indeed
delicious. Youll have about cup filling left over, which you can
simply bake in a custard cup.

07-22-07, 08:29 AM	#1 (permalink)
Obesity Discussion Administrator Join Date: Jan 2005 Location: Phoenix, AZ Posts: 7,630 Weight Statistics 8/1/2006 Start Date: 185 lb Start Weight: 152 lb Current Weight: 155 lb Goal Weight: -33 lb Weight Loss: 5/1/2007 Goal Date:	Atkins - Coconut Pie COCONUT PIE Servings: 8 Prep time: 0:30:00 Bake/Cook time: 0:20:00 Calories: 455 Fat: 42 grams Protein: 12 grams Carbohydrates: 11 grams Fiber: 3 grams Net Carbs: 8 grams Crust: 1 cup almond flour (about 5 1/2 ounces whole almonds, ground) 1 cup shredded unsweetened coconut 1/4 cup granular sugar substitute 1 egg white Filling: 1 can (14 ounces) coconut milk 1/2 cup heavy cream 6 eggs 1 egg yolk 1/2 cup granular sugar subsitute 1 teaspoon vanilla extract 1 teaspoon coconut extract 1/4 teaspoon salt 3/4 cup shredded unsweetened coconut 1. For crust: Heat oven to 350F. 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 450F. 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 350F 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. Pamela says Hubby calls this my best diet dessert. It is indeed delicious. Youll have about cup filling left over, which you can simply bake in a custard cup. Atkins - Coconut Pie Copyright 2005 Atkins Nutritionals, Inc., All Rights Reserved. For more on how to do Atkins, go to Atkins Diet __________________