Coconut Cream Pie with Macaroon Press-In Crust - PCOS-Friendly Recipe
This Coconut Cream Pie with Macaroon Press-In Crust is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- Nonstick vegetable oil spray
- 1 large egg white
- 1 3/4 cups unsweetened shredded coconut
- 1/4 cup sugar
- 2 tablespoons unsalted butter, room temperature
- 1/4 teaspoon kosher salt
- 2 ounces bittersweet chocolate, melted, slightly cooled
Instructions
- Preheat oven to 325 °F. Lightly coat a 9" pie pan with nonstick spray. Mix egg white, coconut, sugar, butter, and salt with a rubber spatula in a large bowl until evenly combined and the consistency of a stiff paste. Using your hands, press mixture evenly onto bottom and up sides of pie pan. Bake until edges are golden brown and bottom is set and just barely golden, 15 –20 minutes. Transfer pie pan to a wire rack (leave oven on to toast almonds and coconut) and let crust cool. Brush crust with melted chocolate.
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Frequently Asked Questions
Yes, this Coconut Cream Pie with Macaroon Press-In Crust recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Dessert. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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