Guiltless coconut custard pie with sugar free meringue

Preheat oven to 350

Whip together eggs and splenda until well combined then add milk vanilla and coconut and mix well

Put in oven and bake 20 minutes while you assemble the meringue and toast the coconut

To assemble meruinge

Take the egg whites and cream of tartar and beat until stiff peaks form

Next gradually add in splenda until peaks are shiny but not to dry then beat in vanilla extract

Pull out the pie from the oven top with meringue and a garnish of toasted coconut on top and bake for about another 20 minutes

Let cool for an hour or so and cut for guilt free yumminess