Printable | Taste of Home

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

Printed from tasteofhome.com Sep 8, 2008

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Coconut Custard Pie cont.

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.