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Coconut Cream Pie 

4 eggs
1/4 cup butter
1 cup Splenda
1/2 cup soy flour
1/4 teaspoon salt
1/2 tsp baking powder
2 cups of heavy whipping cream
1 cup of unsweetened coconut
1 tsp vannilla extract

Place all ingredients in a blender at one time, blend until mixed.
Pour into 10 inch buttered pie plate.
Bake at 350° for one hour.
When done crust will be on the bottom, custard in the middle and coconut on top.

A big THANKS to Rani Meren’s!
from Lowcarb recipes@onelist.com

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