Guiltless coconut custard pie with sugar free meringue

1. 1

   Preheat oven to 350

2. 2

   Whip together eggs and splenda until well combined then add milk vanilla and coconut and mix well

3. 3

   Put in oven and bake 20 minutes while you assemble the meringue and toast the coconut

4. 4

   To assemble meruinge

5. 5

   Take the egg whites and cream of tartar and beat until stiff peaks form

6. 6

   Next gradually add in splenda until peaks are shiny but not to dry then beat in vanilla extract

7. 7

   Pull out the pie from the oven top with meringue and a garnish of toasted coconut on top and bake for about another 20 minutes

8. 8

   Let cool for an hour or so and cut for guilt free yumminess

* Per serving · 4 servings · Values may vary.

No additional tips available.