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Island Lover’s Coconut Cream Pie
1/4 cup (60 mL) flaked coconut
3/4 cup (180 mL) SPLENDA® No Calorie Sweetener, Granulated
1/3 cup (80 mL) cornstarch
1/2 tsp (2 mL) salt
2 1/2 cups (625 mL) 1% low-fat milk
2 egg yolks
2 tbsp (30 mL) butter
3/4 cup (180 mL) flaked coconut
1 1/4 tsp (6 mL) vanilla extract
1/4 tsp (1 mL) coconut extract
1, 9 inch (23 cm) graham cracker pie crust
Preheat oven to 350° F (180 °C).
Bake 1/4 cup (60 mL) coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
Combine SPLENDA® Granulated, cornstarch, and salt in a heavy saucepan, mixing well. Gradually whisk milk into mixture. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat.
Beat egg yolks until thick and pale. Gradually whisk 3/4 cup (180 mL) of hot milk mixture into yolks; add yolk mixture to remaining hot milk mixture, whisking constantly. Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly.
Remove from heat; stir in butter, 3/4 cup (180 mL) coconut and flavorings. Immediately pour filling into crust. Cover with plastic wrap, gently pressing on filling. Chill 3 hours or until firm. Sprinkle with remaining toasted coconut.
Amount per Serving:
Serving Size: 1 slice (1/8 of pie)
Calories from Fat: 140
Total Fat: 15 g
Saturated Fat: 7 g
Cholesterol: 65 mg
Sodium: 410 mg
Total Carbs: 33 g
Dietary Fiber: 1 g
Sugars: 21 g
Protein: 5 g