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Coconut Custard Pie
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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.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |