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Sunday, March 6, 2011

Banana Coconut Cream Pie--Anabolic Version, Sugar Free

Difficulty: Easy-Medium
Servings: 8
Nutrition Information
Calories: 426
Protein 15g; Carbohydrates 25g
Fat 32g; Fiber 8g



  • 12 ounces Unsweetened Coconut
  • 1/4 Cup Erythritol Crystals (powdered)
  • 2 Tablespoons Virgin Coconut Oil Melted
  • 2 Egg Whites


  • 1-1/2 Cups Unsweetened Coconut (toasted)
  • 2 Medium Bananas (sliced)
  • 3 Cups Skim Milk
  • 3 Scoops Vanilla Whey Protein Powder
  • 2/3 Cup Erythritol Crystals
  • 1/8 teaspoon Pure Liquid Stevia Extract
  • 1/2 teaspoon salt
  • 2-1/2 Tablespoons Cornstarch
  • 1-1/2 teaspoons Pure Vanilla Extract
  • 4 Egg Yolks


Make Crust

  1. In a small coffee grinder or blender, pulverize the erythritol crystals until it resembles cocaine.
  2. Combine 12 ounces coconut, the coconut oil, the powdered erythritol, and 2 egg whites in a bowl. Mix until all ingredients are thoroughly combined.
  3. Thoroughly spray a deep 9-inch glass or ceramic pie plate with cooking spray and press coconut mixture into the pie plate.
  4. Bake at 325 degrees F for 30-35 minutes. Check crust halfway through baking time. If the edges are getting too brown, shield the edge with a small strip of aluminum foil.

Make Filling

  1. Measure 1-1/2 Cups of Unsweetened Coconut onto a baking sheet and toast in the oven until golden brown (about 15 minutes). Cool to room temperature.
  2. Into a small bowl, whisk the egg yolks slightly and set aside.
  3. Into a heavy medium saucepan, combine 2/3 cup erythritol, cornstarch, salt, protein powder, skim milk, and stevia extract. Whisk constantly over medium heat (NO HIGHER) until mixture thickens and just begins to boil. Mixture will scorch easily, so stirring constantly is a must.
  4. Gradually whisk half of the hot milk mixutre into the egg yolks to temper. This will prevent the eggs from cooking too quickly and curdling your filling.
  5. Gradually whisk the egg mixture back into the saucepan of milk mixture still over medium heat. Return to the boiling point whisking constantly. Remove from heat, stir in vanilla and 1-1/4 cups toasted coconut. Press a piece of plastic wrap onto the top of the custard to prevent skin from forming, and cool to room temperature.
  6. Into the baked pie shell, slice 1 banana to cover the bottom. Layer half the custard mixture over the bananas. Repeat with one more layer of bananas and all the remaining custard. Chill pie for at least 4 hours.
  7. At serving time, garnish the top with light whipped cream and sprinkle with remaining 1/4 Cup Toasted Coconut.
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