1 ½ Cup ZamLows Almond Flour
            3 packets (tsp) Splenda
            6 Tbsp Stick Melted Butter           

            Mix and press into 9” Pie Plate.  Bake at 350˚ for 8 minutes until light brown.  Let cool. 

Filling:

            1 ½ Cup Steele’s Nature Sweet Crystals Plus 8 Tbsp for Meringue
            ½ Stick Butter (melted)
            3 Egg Yolks (save whites)
            1 tsp. Vanilla
            1 ¾ cup whipping cream
            ¾ Cup Bob’s Red Mill Unsweetened Coconut
            4 Tbsp. Expert Foods Not Starch 

            Mix together crystals, butter, and egg yolks.  Gradually add whipping cream and beat.  Add coconut.  Cook over low heat until creamy and almost boiling.  Set off stove. Add 4 Tbsp. Not Starch.  Cook until thick.  Pour into crust.  Topping:  Beat egg whites until stiff while gradually adding 8 Tbsp. Steel’s Nature Sweet White Crystals.  Put on top of pie.  Bake at 300 degrees until brown.  (Optional:  May sprinkle more coconut on top of whites before baking.)  

• Serves 6-8-
• Calories- 394, Fat-39.3, Sat. Fat- 16.8, Carbs- 5.4, Fiber- 3, Ecc- 2.4
• Sodium- 239, Protein- 8.8

NOTE: Items in BOLD are available at ZamLows Sugar-Free Low-Carb.