Coconut Cream Pie w/coconut, pecan, cacao nibs crust
8 servings at 4 carbs per slice.
Crust

1/4 cup unsweetened coconut
10 T. Carbquik
1/4 cup pecans
1/4 cup cacao nibs
1/4 cup powdered erythritol
1/2 t. splenda quick pack
3 T. coconut oil

Pulse all dry ingredients in food proccessor until ground fine.
Cut coconut oil into dry mixture and press into a 9 inch pie dish.
Bake crust in a preheated 350 degree oven for 20 minutes or until set.
Let cool completely.



Filling

1/2 cup powdered erythritol
1/4 cup not/Sugar
1 T. diabetisweet
1 T. vanilla extract
1 cup unsweetened coconut
2 egg yokes
1 tablespoon butter
2 cups coconut milk
3 T. coconut cream concentrate

Combine dry ingredients with coconut milk and heat over medium high heat until well incorporated and smooth.
Add in vanilla, butter, yokes, and coconut cream concentrate stirring constantly.
Bring mixture to a simmer and reduce heat to medium low.
Continue stirring until mixture becomes very thick.
Remove from heat, cover and let sit for 5 minutes.
Fill cooled crust with filling.



Meringue

4 egg whites
1 tsp. cream of tartar
1/4 cup granular erythritol
2 T. not/Sugar
1 T. diabetisweet

Combine egg whites and cream of tartar. Beat until soft peaks form. Gradually beat in sweetener until stiff peaks. Put lightly on pie.



Bake pie in a preheated 350 oven for 20 min or until meringue is a golden brown.

Chill before serving.