Coconut Pie

Recipe Ingredients

		Crust
1 cup	62g / 2.2oz	Almond flour
		= (abt 5 1/2 oz whole almonds, ground)
1 cup	93g / 3.3oz	Shredded unsweetened coconut
1/4 cup	49g / 1.7oz	Granular sugar substitute
1		Egg white
		Filling
1		Coconut milk - (14 oz)
1/2 cup	118ml	Heavy cream
6		Eggs
1		Egg yolk
1/2 cup	99g / 3.5oz	Granular sugar subsitute
1 teaspoon	5ml	Vanilla extract
1 teaspoon	5ml	Coconut extract
1/4 teaspoon	1.3ml	Salt
3/4 cup	69g / 2.4oz	Shredded unsweetened coconut

Recipe Instructions

For crust: Heat oven to 350 degrees. 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-inch pie plate to form a crust. Bake 15 minutes until lightly golden. Remove from oven; set aside. Increase oven temperature to 450 degrees.

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.

Pour filling into prepared crust. Bake 5 minutes. Reduce temperature to 350 degrees 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.

This recipe yields 8 servings.

Carbohydrates: 8 grams

Net Carbs: 11.5 grams

Fiber: 3.5 grams

Protein: 12 grams

Fat: 42.5 grams

Calories: 455

Source:
Atkins Cookbook at http://atkinscenter.com

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