Serves: 8
Total Calories: 180
1. * Heat oven to 250° F.
2. Beat whites until foamy add cream of tartar and continue beating until soft peaks form. Gradually add splenda and continue beating until whites are stiff and glossy and splenda granules are dissolved.
3. Spread thickly in a greased 9-inch pie plate. Bake 1 hour and 20 minutes turn off heat and let stand in oven with door ajar until cool. Crust will fall slightly and will have a light golden color.
Filling:
1. *Beat yolks and whole egg mix in splenda, flour, salt, water, lemon juice, and rind.
2. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat and cook another 3 minutes until thick, stirring constantly. Cover and cool.
3. Whip 1/2 cup cream until stiff and gently fold into egg-lemon mixture. Pour into pie crust and refrigerate 12 hours, covered. Just before serving, whip remaining cream and top pie with a thin layer sprinkle with toasted coconut. If you prefer, whip all of cream, fold into filling, refrigerate as directed, and decorate with toasted coconut just before serving.
This Angel Pie recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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