Reduced Sugar Coconut Cream Meringue Pie

smruti's picture

May. 08, 2013

Sweet, creamy, old-fashioned, and low carb! What more could one ask for in a pie that looks so impressive and is easy to make.


Flaked coconut 1 Cup (16 tbs)
9 inch baked pie crust 1 , cooled
Splenda/Artificial sweetener 1/2 Cup (8 tbs)
Egg yolk 3
Skim milk/1 % low fat milk 1 1/2 Cup (24 tbs)
Vanilla extract 1 1/2 Teaspoon (1 teaspoon for coconut 1/2 for meringue)
For the meringue
Egg white 4
Cream of tartar 1/2 Teaspoon
Salt 1/4 Teaspoon
Erythritol 1/2 Cup (8 tbs)



1. Preheat the oven to 325 F.

2. Sprinkle the flaked coconut in the base of the pie crust and set aside.


3. Place the egg yolks in a medium size sauce pan over high heat.

4. Mix ½ cup splenda and milk. Add this mixture to the egg yolks ½ a ladle at a time and whisk after each addition until it turns smooth and silky.

5. Continue cooking on medium-high heat, stirring continuously until the mixture thickens for about 10 to 15 minutes.

6. Take the pan off the heat and stir in vanilla and pour over coconut in crust.

For Meringue

7. Pour egg whites in a deep bowl and beat using an electric mixer on high speed until soft peaks form.

8. Reduce the speed and add in cream of tartar and salt.

9. While still beating, slowly add the erythritol, 1 tablespoon at a time and beat until stiff.

10. Add in ½ teaspoon of vanilla and stir to mix.

11. Spoon the meringue over hot custard filling, spreading well to seal edge of crust.

12. Bake in oven for 20 minutes at 250 F, reduce the temperature to 200 F and continue to bake for another 18 to 20 minutes or until meringue is lightly golden.

13. Turn off oven but let the pies sit inside for 1 hour or longer.


14. Remove from oven and let it cool.


15. Cut in wedges and serve as desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 65 Minutes
Ready In: 65 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 222Calories from Fat 83

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 142 mg5.92%

Total Carbohydrates 31 g10.3%

Dietary Fiber 1 g4%

Sugars 22 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet