SUGAR FREE COCONUT CREAM PIE MADE WITH SPLENDA RECIPES

Steps:

• Preheat oven to 350 degrees.
• Whisk the heavy cream and cocoa powder in a sauce pan. Sprinkle and whisk in xanthan gum, salt and stevia .
• Bring it to a boil.
• Reduce to simmer for 3-4 minutes until it thickens like pudding.
• Remove from heat and add chocolate chips.
• Stir until smooth. Set aside.
• Add the rest of the ingredients to a stand mixer and blend until smooth.
• Pour a small amount of the chocolate mixture into the egg mixture and blend on low to temper the egg mixture. Add a little bit more at a time so you don't cook the eggs.
• Add the rest of the chocolate mixture into the stand mixer and blend until combined well.
• Pour into prepared pie shell and cover the crust edges with aluminum foil so it doesn't burn.
• Bake for 25-30 minutes until center is set but still slightly jiggly.
• Cool slightly then refrigerate to set for 6 hours or overnight.
• Top with homemade sugar free whipped cream and chocolate shavings if desired.

Steps:

• In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
• Place a strainer over a clean mixing bowl; set aside.
• Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
• Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.