1 cup unsweetened coconut
3 tablespoons sugar-free vanilla syrup
¼ cup butter, softened
1 cup granular Splenda or equivalent liquid Splenda
¼ teaspoon salt
½ teaspoon baking powder
2 cups heavy cream
1 teaspoon vanilla or pineapple extract, optional *
Bring Sugar-Free syrup to a boil on stove or microwave. Place the coconut in a small bowl. Pour hot syrup over the coconut and mix well. Cover bowl with plastic wrap and let stand 15 minutes.
Place the sweetened coconut and the remaining ingredients in a blender and blend until smooth. Pour into a buttered 10-inch pie plate. Bake at 350º for 45-60 minutes. Bake less time for a more custardy pie and longer for a more cake-like pie.
Carbs per serving: 4 g
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