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Coconut Custard Pie

TOTAL TIME: Prep: 25 min. Bake: 40 min. + chilling YIELD: 8 servings.
"My husband and I are both diabetic. We really appreciate desserts such as this creamy custard pie," says Eva Wright of Grant, Alabama. Coconut extract in the filling and a toasted coconut topping flavor the tasty low-sugar creation.

Ingredients

  • 1/2 cup sweetened shredded coconut
  • 1 refrigerated pastry shell (9 inches)
  • 4 large 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

Directions

  • 1. 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.)
  • 2. 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.
  • 3. In a 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.)
  • 4. Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted in the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate.

Nutrition Facts

1 piece: 214 calories, 12g fat (6g saturated fat), 112mg cholesterol, 320mg sodium, 20g carbohydrate (6g sugars, 0 fiber), 6g protein.

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