2 cups coconut or shredded organic plus more for sprinkling
2 eggs cage free such as organic beaten
2 cups milk fat-free such as horizon organic
1 box graham crackers gluten-free
1 cup heavy whipping cream organic
1 teaspoon salt
2 tablespoons sugar substitute such as truvia
1 teaspoon vanilla extract
2 tablespoons flour whole wheat
Equipment
pie form
Directions
For the crust: Crush or grind the graham crackers.
Add the melted butter to the crackers. Once mixed, press the mixture into a 9-inch pie pan with back of a spoon. Make sure the crust is even throughout.
Place the crust in the refrigerator.
For the filling: Bring the milk, flour, sugar substitute, salt and beaten eggs to a boil on low to medium heat, stirring occasionally. Once the mixture starts boiling, remove from the heat; the consistency should be thick.
Add the coconut and the vanilla and blend together. Then pour in the chilled pie crust.
Place the pie in the refrigerator, 10 to 20 minutes.
For the topping: Whip the cream until the consistency is thick.
Add the coconut and sugar substitute.
Put the mixture over the chilled filling and then sprinkle extra coconut on top! Chill for at least 2 hours.
