Coconut Cream Pie With Truvia Baking Blend Food

COCONUT CREAM PIE RECIPE

Steps:

• 1.Prepare single baked pie shell according to package instructions. 2.Combine milk, 1⁄4 cup coconut milk, 1⁄4 cup Truvia Cane Sugar Blend, and salt in heavy bottom saucepan (a pan that is thicker at the base) and bring slowly to a boil. 3.Pour remaining 3⁄4 cup coconut milk into a separate bowl and stir in cake flour, corn starch, whole egg, and egg yolk. Beat until smooth. 4.Pour about 1⁄4 cup of the boiling mixture into the egg yolks to temper them. Then gradually pour the egg yolks back into the boiling mixture while whisking. Stir until the mixture thickens. 5.Remove the mixture from heat and stir in the butter and vanilla. 6.Gradually add remaining Truvia Cane Sugar Blend to egg whites while beating until soft peaks form. Gently fold beaten egg whites into the hot mixture and mix until just combined. 7.Pour filling into a baked pie shell and sprinkle evenly with grated coconut. 8.Cool pie completely on wire rack and store refrigerated. 9.Beat whipping cream in a small bowl until glossy and stiff peaks form. Fold in Truvia Cane Sugar Blend and vanilla extract. 10.Spread whipped topping over the cooled pie before serving. 11.Refrigerate leftovers.
• 1. Prepare single baked pie shell according to package instructions. 2. Combine milk, 1⁄4 cup coconut milk, 1⁄4 cup Truvia Cane Sugar Blend, and salt in heavy bottom saucepan (a pan that is thicker at the base) and bring slowly to a boil. 3. Pour remaining 3⁄4 cup coconut milk into a separate bowl and stir in cake flour, corn starch, whole egg, and egg yolk. Beat until smooth. 4. Pour about 1⁄4 cup of the boiling mixture into the egg yolks to temper them. Then gradually pour the egg yolks back into the boiling mixture while whisking. Stir until the mixture thickens. 5. Remove the mixture from heat and stir in the butter and vanilla. 6. Gradually add remaining Truvia Cane Sugar Blend to egg whites while beating until soft peaks form. Gently fold beaten egg whites into the hot mixture and mix until just combined. 7. Pour filling into a baked pie shell and sprinkle evenly with grated coconut. 8. Cool pie completely on wire rack and store refrigerated. 9. Beat whipping cream in a small bowl until glossy and stiff peaks form. Fold in Truvia Cane Sugar Blend and vanilla extract. 10. Spread whipped topping over the cooled pie before serving. 11. Refrigerate leftovers.

TRUVIA COCONUT TAPIOCA PUDDING

Steps:

• In a saucepan, whisk ingredients together.
• Let sit for 5 minutes.
• Then, bring mixture to a boil over medium heat, stirring often.
• Boil gently while stirring for 3 minutes, or until tapioca granules are clear and soft.
• Remove from heat; add vanilla and coconut if desired. Mixture thickens as it cools.
• Enjoy!
• Note: If you aren't used to sugar substitutes, you might hate the end result! You can try this recipe with 1/3 cup sugar or 1/4 cup Agave sweetener for a tasty treat. I am using Truvia (like Stevia but a more specific part of the plant?) because it is supposed to be "safe" and is plant-derived. It has a slight, licorice-like aftertaste (not as strong as that of Stevia, thankfully) but the nutmeg helps to balance that. *If you are on a anti-Candida diet, this dessert is particularly good because coconut milk is a natural source of caprylic acid, which helps to kill the little guys off.

COCONUT CREAM PIE

Steps:

• Stir together sugar, salt, cornstarch and flour.
• Add milk, mix well and bring to a boil over medium heat.
• Boil for one minute, then pour some hot mix into egg yolks to temper, then add back to pudding mixture.
• Boil one minute more, then add butter, vanilla and coconut.
• Cool slightly, then pour into baked pie crust.
• Refrigerate several hours and serve with sweetened whipped cream and top with toasted coconut.

COCONUT CREAM PIE

Steps:

• To make Custard: In heavy saucepan, whisk together sugar, cornstarch, an salt.
• Slowly stir in the half-and-half until smooth.
• Bring to a boil over medium-high heat, stirring constantly.
• Lower heat to maintain simmer and cook, stirring constantly 2 to 3 minutes.
• Place egg yolks in a bowl and slowly whisk 1 cup of hot cream into them.
• Pour mixture back into the saucepan and cook over low heat, stirring constantly until the mixture thickens and just begins to"steam", 4 to 5 minutes.
• Do not let boil.
• Remove pan from heat and stir in butter and vanilla until smooth.
• Strain through a fine-mesh sieve into a bowl.
• Cover with plastic wrap directly on the surface and cool on a wire rack.
• When cool, gently fold in the coconut.
• Chill for 1 hour.
• Make the whipped cream: Put cream, sugar and vanilla in a bowl and beat until thickened using an electric mixer on high.
• Assemble pie: Pour the cooled custard into the prebaked crust.
• Mound the whipped cream over the filling and sprinkle with the coconut and nuts.
• Chill for 2 hours before serving.

COCONUT CREAM PIE

Steps:

• In a medium sauce pan, stir together the sugar, cornstarch, salt and milk.
• Beat the eggs then blend with mixture in the sauce pan.
• Cook over medium heat, mixing constantly with a hand electric mixer, until mixture boils; boil mixing for one minute.
• Remove from heat; stir in butter and coconut extract, mix in coconut with electric mixer.
• Return to heat, cooking until boiling, mixing with electric mixer.
• Remove from heat and pour into pie crust, spread evenly.
• Press plastic wrap directly onto surface; refrigerate 6 to 8 hours.
• Put 1/4 cup coconut into a pie pan and bake under broiler until just browned, stirring frequently.
• Mix whipping cream in a chilled bowl with sugar and coconut extract until real stiff.
• Remove plastic wrap from pie and spread whipping cream mixture over pie, sprinkle with baked coconut.

COCONUT CREAM PIE WITH TRUVIA® BAKING BLEND

Steps:

• Prepare single baked pie shell according to package instructions.
• Combine milk, 1/4 cup coconut milk, 1/4 cup Truvia® Baking Blend, and salt in heavy bottom saucepan and bring slowly to a boil.
• Pour remaining 3/4 cup coconut milk into a separate bowl and stir in cake flour, corn starch, whole egg, and egg yolk. Beat until smooth.
• Pour about 1/4 cup of the boiling mixture into the egg yolks to temper them. Then gradually pour the egg yolks back into the boiling mixture while whisking. Stir until the mixture thickens.
• Remove the mixture from heat and stir in the butter and vanilla.
• Gradually add remaining Truvia® Baking Blend to egg whites while beating until soft peaks form. Gently fold beaten egg whites into the hot mixture and mix until just combined.
• Pour filling into a baked pie shell and sprinkle evenly with grated coconut.
• Cool pie completely on wire rack and store refrigerated for 4 hours.
• Beat whipping cream in a small bowl until glossy and stiff peaks form. Fold in Truvia® Baking Blend and vanilla extract.
• Spread whipped topping over the cooled pie before serving.