![]() Spread whipped topping over the cooled pie before serving. Fold in Truvia Cane Sugar Blend and vanilla extract. Then you wait like an anxious kid for it to bake. A top crust is formed simply from baking. The inside is smooth with slight texture from the coconut, and the outside is buttery and crispy. The filling comes together in just 5 minutes. Pour filling into a baked pie shell and sprinkle evenly with grated coconut.Ĭool pie completely on wire rack and store refrigerated.īeat whipping cream in a small bowl until glossy and stiff peaks form. You only need 1 bowl to whisk everything together. Gently fold beaten egg whites into the hot mixture and mix until just combined. For the Custard 2 large eggs 2 large egg yolks cup granulated sugar 2 tablespoons all-purpose flour, packed 2 tablespoons cornstarch, packed Pinch salt. Gradually add remaining Truvia Cane Sugar Blend to egg whites while beating until soft peaks form. Remove the mixture from heat and stir in the butter and vanilla. Make the filling: Combine granulated sugar, cornstarch, and salt in a medium saucepan. ![]() Then gradually pour the egg yolks back into the boiling mixture while whisking. Pour about 1⁄ 4 cup of the boiling mixture into the egg yolks to temper them. Pour remaining 3⁄ 4 cup coconut milk into a separate bowl and stir in cake flour, corn starch, whole egg, and egg yolk. Prepare single baked pie shell according to package instructions.Ĭombine 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. 1⁄ 4 cup + 2 Tbsp Truvia Cane Sugar Blend
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