Here’s a low-carb twist on an old favorite. You can also put the filling in dessert dishes and call it pudding. You can omit the coconut too and it is still wonderful.

Note: this is not Meema's Fabulous Pie Crust Recipe -(you gotta buy the book for this great recipe)

Making the Meringue

Heat oven to 250 degrees

Spray aerosol vegetable oil into a deep-dish 9” pie plate.
3 egg whites
1/4 tsp cream of tartar
1/4 tsp Stevia
1/2 cup Maltitol powdered

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.

Chocolate Coconut Filling

1 packet unflavored gelatin
1cup Chocolate Sugarfree syrup
1 Tblsp cocoa
1 scoop of Carbolite Chocolate Bake Mix
2 Tblsp butter
4 egg yolks
1/2 cup heavy cream
3/8 tsp Stevia
1/2 cup unsweetened coconut
1 tsp vanilla
1 egg white
1/4 tsp cream of tartar

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
8 servings = 2 carbs each