Sugar Free, Low Carb Chocolate Coconut Meringue Pie -

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Sugar Free, Low Carb Chocolate Coconut Meringue Pie

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By April S. Fields

Posted July 23rd, 2007

This article is reprinted with permission from 101 Low-Carb & Sugarfree Dessert Recipes, by April S. Fields, (2002, Authorhouse)

101 Low-Carb & Sugarfree Dessert Recipes

Servings:	8
Author Notes:	This recipe was given to us by our friend April S. Fields, author of the fabulous book *101 Low-Carb & Sugar-free Dessert Recipes*. For some of April's informative low carb articles, check out the related links below.
Ingredients:	Meringue: 3 egg whites 1/4 teaspoon cream of tartar 1/4 teaspoon Stevia 1/2 cup powdered Maltitol Filling: whites of 4 large fresh eggs, at room temperature 1/4 teaspoon cream of tartar 1/8 teaspoon salt 3/4 cup Maltitol (add 15 carbs if using Granulated Splenda®) Filling: 1 packet unflavored gelatin 1 cup Chocolate Sugarfree syrup (such as Torani or Da Vinci brands) 1 tablespoon cocoa 1 scoop of Carbolite® Chocolate Bake Mix 2 tablespoons butter 4 egg yolks 1/2 cup heavy cream 3/8 teaspoon Stevia 1/2 cup unsweetened coconut 1 teaspoon vanilla 1 egg white 1/4 teaspoon cream of tartar
Instructions:	Preheat oven to 250°F. Spray aerosol vegetable oil into a deep-dish 9" pie plate. Whisk the egg whites until frothy then add the cream of tartar, Stevia and Maltitol slowly a spoonful at a time. Whip until stiff peaks form. Spoon the meringue into the pie plate and spread around evenly, pushing the outer edges up. Use the back of the spoon to make a big indention in the center. Bake 30-35 minutes until just starting to turn golden on the top edges. Remove and allow to cool. Sprinkle gelatin over Chocolate Sugarfree syrup to soften. In the top of a double boiler, add the gelatin/syrup mixture, the Stevia, cocoa, and Carbolite® mix and butter. Whisk this over medium heat just to boiling. Remove from heat. Allow to cool to just warm. Whisk egg yolks, add cream. Slowly add this mixture to the Chocolate sauce, Whisking vigorously until it is completely blended. Add the coconut and vanilla. Heat this again and then set aside to cool. Hasten the cooling by placing the double boiler over a pan of cold water. Whip the remaining egg white with the cream of tarter until stiff peaks form. Gently fold the egg white into the Chocolate mixture. Stir carefully until well mixed. Pour into cooled meringue shell. Refrigerate. Dust with coconut powder. Serve chilled with Whipped cream. Total carbs: 16 Per Serving: 2 carbs