LITE AND DREAMY COCONUT CREAM PIE
This pie is made with Splenda and low-fat milk and tastes creamy and delicious. Source: Recipes Plus
Provided by Elly in Canada
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- PREHEAT oven to 350°F
- Bake 1/4 cup coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
- Combine Splenda, cornstarch and salt in a heavy saucepan, mixing well.
- Gradually whisk milk into Splenda 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 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 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.
Nutrition Facts : Calories 278.7, Fat 15.1, SaturatedFat 6.9, Cholesterol 58.6, Sodium 396.1, Carbohydrate 31.6, Fiber 0.9, Sugar 19.5, Protein 4.8
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