Home Made Coconut Cream Pie

Ingredients

• 1 ⁄8crust s, 9 inch diameter pie crust 3 Points
• 8 fl oz plain unsweetened almond milk 1 Points
• 1 ⁄2 cup ssweetened coconut flakes 15 Points
• 1 ⁄2 cup slight cream 11 Points
• 8 oz Stevia In the Raw Sweetener Zero Calorie, Granulated 7 Points
• 2 Tbsp cornstarch 2 Points
• 2 Tbsp water
• 1 tsp vanilla extract 0 Points
• 2 egg yolks s 0 Points
• 4 tbsp Reddi Wip Dairy Whipped Topping Fat Free 0 points
• Bake pie crust according to directions on package and cool completely.
• Place almond milk and light cream in a double boiler. Add stevia and bring to a boil.
• Add 2 Tbsp. cold water to corn starch. Stir well.
• In a bowl beat egg yolks until they are light. Add the cornstarch mixture to the yolks. Mix well.
• Add the egg mixture to the milk mixture in the double boiler.
• Cook for 5 minutes, stirring constantly.
• Remove from heat. Add vanilla and coconut flakes. Stir. Let stand 30 minutes.
• Pour into prepared crust. Cover and chill for 30 minutes or until set.
• Remove cover. Add fat-free Reddi whipped cream.
• 3 Points
• 8 fl oz plain unsweetened almond milk – 1 Point
• 1/2 cup sweetened coconut flakes – 15 Points
• 1/2 cup light cream – 11 Points
• 8 oz Stevia In the Raw Sweetener (Zero Calorie, Granulated) – 7 Points
• 2 Tbsp cornstarch – 2 Points
• 1 tsp vanilla extract – 0 Points
• 2 egg yolks – 0 Points
• 4 tbsp Reddi Wip Dairy Whipped Topping Fat-Free – 0 Points
• Prepare the Pie Crust: Begin by baking the pie crust according to the package instructions. Allow it to cool completely before proceeding.
• Topping Touch: Uncover the chilled pie and crown it with a delightful layer of fat-free Reddi whipped cream, adding a finishing touch of indulgence.