1
Pie Crust
2
6 large egg whites
3
1/4 cup allulose
4
1/4 tsp himalayan pink sea salt
5
1/4 tsp cream of tartar
6
1/2 cup egg white protein
7
Pie Crust Directions
7a) Whip egg whites
7b) While whipping add all the other ingredients except the egg white protein
7c) When the egg whites are super super stiff, add the egg white protein and mix until just combined (do not overmix)
7d) Pour into a greased pie pan and shape into a pie crust (if too thick, take some out)
7e) Bake at 325F for 13-15 minutes watching it to ensure it does not burn
1
Filling
2
2 cups coconut cream
3
2 large eggs
4
1 egg yolk
5
1/3 cup granulated sweetener Lakanto Monkfruit
6
2 tbsp butter
7
1 tsp coconut extract
8
1/2 tsp vanilla
9
1/4 tsp xanthan gum
10
1 cup shredded unsweetened coconut
11
Filling Directions
11a) Bring cream to just a simmer in a medium saucepan over medium heat.
11b) In a medium bowl, whisk eggs, egg yolk and sweetener. Slowly stir in about 2/3 cup of hot cream, whisking continuously, to temper. Then slowly whisk tempered egg mixture back into cream.
11c) Cook another 4 to 5 minutes, whisking continuously, until mixture begins to thicken.
11d) Remove from heat and whisk in butter, coconut extract, and vanilla extract. Sprinkle surface with xanthan gum and whisk briskly to combine. Stir in shredded coconut.
11e) Let mixture cool 20 to 30 minutes, then spread in baked pie crust. Chill in fridge at least 2 to 3 hours.
12
Top with whipped cream & toasted coconut