Here's a wonderfully creamy and rich version of an impressive classic that was lightened up at the request of Didi Desjardins in Dartmouth, Massachusetts. It now has less than half the fat of her original recipe...but every bit of sweet, old-fashioned coconut flavor!
- 1 cup sugar, divided
- 1/3 cup all-purpose flour
- Dash salt
- 3 cups fat-free milk
- 2 egg yolks, lightly beaten
- 1-1/4 cups flaked coconut, divided
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 reduced-fat graham cracker crust (8 inches)
- 1 tablespoon cornstarch
- 1/2 cup water
- 3 egg whites
- In a large saucepan, combine 2/3 cup sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in 3/4 cup coconut and extracts.
- Place crust on a baking sheet; add filling and set aside.
- For meringue, combine cornstarch and remaining sugar in a small saucepan. Stir in water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and clear. In a bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a slow, steady stream into egg whites, beating constantly until stiff peaks form.
- Spread meringue over hot filling, sealing edges to crust. Sprinkle with remaining coconut. Bake at 350° for 15-20 minutes or until meringue is golden brown. Cool on a wire rack. Refrigerate until chilled. Yield: 8 servings.
Originally published as Makeover Coconut Cream Pie in Healthy Cooking April/May 2009, p18
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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