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Splenda Coconut Pie Recipe

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This recipe for Splenda Coconut Pie is from Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust
1 1/2 c flour
1/2 tea salt
1/4 c water
1/2 c shortening melted

Filling
1/3 c flour
2/3 c Splenda or sugar
2c scalded milk
3egg yolks
1/4 tea butter
1tea vanilla
1 c coconut

Meringue
3 egg whites
1/2 tea vanilla
1/4 tea cream of tarter
6 T Splenda or sugar
Directions:
Directions:
Crust: pour flour and salt in 9 inch pie pan. Mix, make well in flour, add shortening and water mix well. Add more flour a very small amount at a time till you can handle crust. Shape into pan. Bake 30 minutes
Filling: Mix flour and Splenda in a bowl. Scald milk, add flour and cook on low heat until it begins to thicken. Cook 10 minutes stirring constantly Beat yolks add 1/4 c milk mixture slowly to yolks to prevent cooking eggs. Mix and slowly add eggs back to mixture. Cook until thick. Remove from heat add butter, vanilla and coconut.

Meringue: Beat egg whites, vanilla, and cream of tarter till soft peaks form. Gradually add sugar beating between each addition. Beat till stiff peaks form and all sugar is dissolved. Top filling sealing pie to the edge of pastry
Bake at 350 degrees 12-15 minutes or till meringue in golden.
Personal Notes:
Personal Notes:
Ina Colson made this pie for church and funeral dinners at my church for many years. It was always one of the first to disappear.

 

 

 

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