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Ingredients
| flaked coconut meat: 1/4 cup |
| Splenda: 3/4 cup |
| cornstarch: 1/4 cup |
| salt: 1/2 tsp |
| 1% milk: 2 1/2 cups |
| eggs: 2 (yolks) |
| salted butter: 2 Tbl |
| flaked coconut meat: 3/4 cup |
| vanilla extract: 1 1/4 tsp |
| coconut extract: 1/4 tsp |
| graham cracker pie shell: 1 9 inch |
Lite and Dreamy Coconut Cream Pie
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
10 min -
Servings
8 serving(s)
Tags
- 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.