Low Sugar Lime Meringue Pie with Coconut Flour Crust

This turned out pretty well. There's one teaspoon of real sugar in it (which doesn't add a lot of carbs but does help cut the "Splenda-y" taste) and, of course, fresh squeezed lime juice. With the sugar, corn starch, and rice flour, it certainly isn't no-carb...but if you can tolerate some carbs, you might be able to get away with this.

First, start singing: "You put de lime in de coconut...."

Coconut Flour Crust
1 c. coconut flour
½ c. butter, soft
1 egg
1/8 c. water (approx.; enough to make the dough hold together)
Cut butter into flour until you have lima bean-sized lumps. Mix in egg. Add water until it is pie crust consistency. (Note: coconut flour absorbs liquid like crazy, so just get it to the point where it will pretty much hold together—it’s okay if it’s still be a bit crumbly, since we’re not rolling it out. Better too little water than too much.) Press crust into greased pie or torte pan. (Greasing might be unnecessary, but I took that precaution b/c coconut flour tends to stick like a s.o.b.) Bake at 375 degrees for 8 – 10 minutes—and watch it b/c it can burn fast! Let cool before filling.

Lime Filling
1 1/2 c. Splenda
1 t. sugar
2 T flour (I used brown rice flour, given DH's celiac-ness)
1/4 c. cornstarch
1/4 t. salt
1 1/2 c. water
4 egg yolks
1/3 c. fresh squeezed lime juice
1 T. butter

Meringue topping
4 egg whites
1/4 t. cream of tartar
1/4 t. cornstarch
1/2 c. Splenda
1 t. vanilla extract

Mix Splenda, sugar, flour, cornstarch, and salt in saucepan. Add water and mix well (whisk, if necessary, to eliminate lumps). Whisk egg yolks, stir into water/Splenda mixture. Cook over low heat, stirring constantly, until mixture is quite thick. Remove from heat, add lime juice and butter. Mix well (I ended up with some lumps, so I used my whisk to get rid of them...that's the beauty of rice flour!) Pour filling into pie crust. Allow to cool while preparing the meringue.In medium sized mixing bowl, beat egg whites until frothy. Add remaining ingredients and continue beating until slightly stiff peaks form. Swirl over pie filling, making sure to touch the edges of the crust all the way around.Bake at 350 degrees for 10 - 15 minutes, or until golden brown. Cool before serving.