Directions:
- In a blender blend all ingredients except 3 tablespoons of Splenda and egg whites. Blend until smooth about 1 - 2 minutes.
- Pour into 9 inch pie crust.
- Place in oven on cookie sheet.
- Bake at 375°F for 25 - 30 minutes.
- Use electric mixer to mix egg whites gradually adding Splenda.
- Mix until white and foamy. Stir in 1/2 cup coconut if desired.
- Remove pie from oven when done.
- Cool 5 minutes.
- Spread foamy mix on top.
- Place back in oven until white foam is slightly brown.
- Cool in fridge two hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 8909.29 Kcal (37301 kJ) | ||
| Calories from fat | 5101.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 566.86g | 872% | |
|---|---|---|---|
| Cholesterol | 491.93mg | 164% | |
| Sodium | 9180.07mg | 383% | |
| Potassium | 1362.35mg | 29% | |
| Total Carbs | 813.57g | 271% | |
| Sugars | 32.26g | 129% | |
| Dietary Fiber | 55.26g | 221% | |
| Protein | 142.3g | 285% | |
| Iron | 86.1mg | 478% | |
| Calcium | 1167.9mg | 117% | |
| Amount Per 100 g | |||
| Calories | 398.27 Kcal (1667 kJ) | ||
| Calories from fat | 228.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.34g | 872% | |
|---|---|---|---|
| Cholesterol | 21.99mg | 164% | |
| Sodium | 410.37mg | 383% | |
| Potassium | 60.9mg | 29% | |
| Total Carbs | 36.37g | 271% | |
| Sugars | 1.44g | 129% | |
| Dietary Fiber | 2.47g | 221% | |
| Protein | 6.36g | 285% | |
| Iron | 3.8mg | 478% | |
| Calcium | 52.2mg | 117% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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