Coconut Cream Pie Recipe with Truvía® Cane Sugar Blend
This smooth and creamy custard pie is a decadent delight! Made with Truvía® Cane Sugar Blend, it contains 21% fewer calories and 50% less sugar* than the full-sugar version. Makes one nine-inch pie (12 slices).
- Serving Size: 1 slice (80g)
Ingredients
Crust
9-inch single layer pie crust
Filling
1 cup skim milk, divided
3⁄4 cup coconut milk, divided
1⁄4 cup + 2 Tbsp Truvía® Cane Sugar Blend
1⁄2 tsp salt
1⁄4 cup cake flour
3 Tbsp corn starch
1 whole egg
1 egg yolk
2 egg whites
1 Tbsp butter
1 tsp vanilla extract
1⁄2 cup grated coconut
Topping
1⁄2 cup whipping cream
11⁄2 tsp Truvía® Cane Sugar Blend
1⁄2 tsp vanilla extract
Directions
Prepare single baked pie shell according to package instructions.
Combine milk, 1⁄4 cup coconut milk, 1⁄4 cup Truvía® Cane Sugar 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 Truvía® 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.
Pour filling into a baked pie shell and sprinkle evenly with grated coconut.
Cool pie completely on wire rack and store refrigerated.
Beat whipping cream in a small bowl until glossy and stiff peaks form. Fold in Truvía® Cane Sugar Blend and vanilla extract.
Spread whipped topping over the cooled pie before serving.
**This coconut cream pie contains 180 calories and 6 grams of sugar per slice as compared to the full-sugar version that contains 230 calories and 13 grams of sugar per slice.
