Coconut Custard Pie

1/2 cup flaked coconut
1 refrigerated pastry shell (9 inches)
4 eggs
1/2 teaspoon salt
1-3/4 cups fat-free milk
Sugar substitute equivalent to 1/2 cup sugar
1-1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract

Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.)

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 4-6 minutes longer. Cool.

In a mixing bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add the milk, sugar substitute, coconut extract and vanilla.

Transfer to crust. (Crust will be full.) Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted near the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate.

Yield: 8 servings.

Nutrition Facts One serving: One piece Calories: 214 Fat: 12 g Saturated Fat: 6 g Cholesterol: 112 mg Sodium: 322 mg Carbohydrate: 20 g Fiber: 0 g Protein: 6 g Diabetic Exch: 2 fat, 1-1/2 starch.


Pyrex Portables Pie Carrier with 9-Inch Pie Plate

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