Coconut Cream Pie VI Recipe

Ingredients

1 (3 ounce) package cream cheese, softened

1/4 cup butter

1 cup white sugar

1 egg white

1 cup milk

8 ounces cream cheese, softened

1 1/2 tablespoons lemon juice

2 tablespoons lemon zest

1 teaspoon vanilla extract

1 (8 ounce) container frozen whipped topping, thawed

Directions

Preheat oven to 350 degrees F (175 degrees C).

Beat cream cheese, butter, sugar, egg white and milk in medium bowl. Beat in cream cheese, lemon juice and lemon zest. Stir in lemon-lime soda until well blended. Pour mixture into pie shell. Sprinkle top with whipped topping.

Bake in preheated oven for 50 to 60 minutes, or until center is almost completely set. Serve hot out of pastry shell.

Comments

Doosy writes:

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Low carb, gluten free, hypoallergenic ingredients. This one's probably something I'll make again....and probably try cooking in a vacuum starter like the Jesse Mullen Mixed Grill makes it. These came out perfectly moist, falling off the bone after just two hours. My only changes were changing the proportions of two micron ingredients (177 and 149 respectively) and adding garlic powder. I actually used garlic powder for the rub, standing behind the corn when I subbed dates from fresh Grains - it really offered and ate like garlic powder. <START

Coconut Cream Pie VI Recipe

Ingredients

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