460x533 CoconutCreamPie 2

Coconut Cream Pie with Truvía® Cane Sugar Blend

This smooth and creamy custard pie is a decadent delight! Made with Truvía® Cane Sugar Blend, it contains 21% fewer calories and 50% less sugar* than the full-sugar version. Makes one nine-inch pie (12 slices).

Serving size

1 slice (80g)


180 Calories



  • 9-inch single layer pie crust


  • 1 cup (250mL) skim milk, divided

  • 34 cup (185mL) coconut milk, divided

  • 14 cup + 2 Tbsp (90mL) Truvía® Cane Sugar Blend

  • 12 tsp (2.5mL) salt

  • 14 cup (60mL) cake flour

  • 3 Tbsp (45mL) corn starch

  • 1 whole egg

  • 1 egg yolk

  • 2 egg whites

  • 1 Tbsp (15mL) butter

  • 1 tsp (5mL) vanilla extract

  • 12 cup (125mL) grated coconut


  • 12 cup (125mL) whipping cream

  • 112 tsp (7.5mL) Truvía® Cane Sugar Blend

  • 12 tsp (2.5mL) vanilla extract


  • 1.

    Prepare single baked pie shell according to package instructions.

  • 2.

    Combine milk, 14 cup (60mL) coconut milk, 14 cup (60mL) Truvía® Cane Sugar Blend, and salt in heavy bottom saucepan and bring slowly to a boil.

  • 3.

    Pour remaining 34 cup (185mL) coconut milk into a separate bowl and stir in cake flour, corn starch, whole egg, and egg yolk. Beat until smooth.

  • 4.

    Pour about 14 cup (60mL) of the boiling mixture into the egg yolks to temper them. Then gradually pour the egg yolks back into the boiling mixture while whisking. Stir until the mixture thickens.

  • 5.

    Remove the mixture from heat and stir in the butter and vanilla.

  • 6.

    Gradually add remaining Truvía® Cane Sugar Blend to egg whites while beating until soft peaks form. Gently fold beaten egg whites into the hot mixture and mix until just combined.

  • 7.

    Pour filling into a baked pie shell and sprinkle evenly with grated coconut.

  • 8.

    Cool pie completely on wire rack and store refrigerated.

  • 9.

    Beat whipping cream in a small bowl until glossy and stiff peaks form. Fold in Truvía® Cane Sugar Blend and vanilla extract.

  • 10.

    Spread whipped topping over the cooled pie before serving.

  • 11.

    Sprinkle toasted coconut on top of whipped cream to garnish, if desired. To toast coconut, place 14 cup of unsweetened coconut flakes on baking sheet and bake at 350°F for 7-10 minutes until light golden.

**This coconut cream pie contains 180 calories and 6 grams of sugar per slice as compared to the full-sugar version that contains 230 calories and 13 grams of sugar per slice.

Nutrition Per Serving

Calories 180
Total fat 12g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 50mg
Sodium 180mg
Total Carbohydrate 19g
Dietary Fiber 1g
Sugars 6g
Erythritol 3g
Protein 4g
Vitamin A 6% DV
Vitamin C 0% DV
Calcium 4% DV
Iron 6% DV