A low-fat and low-sugar baked custard pie.
For added coconut flavor use the optional coconut extract.
Coconut Custard Pie
- Pastry for single-crust 9 inch pie
4 large eggs
2 cups 2% milk
1 cup Equal® Spoonful*
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup toasted flaked coconut
1 teaspoon coconut extract (optional)
- Roll pastry on floured surface into circle
1-inch larger than inverted 9-inch pie plate. Ease pastry into
plate; trim and flute edge. Set aside.
- Beat eggs in large bowl about 5 minutes
or until thick and lemon colored. Whisk in milk and remaining
ingredients. Pour mixture into pastry shell.
- Bake pie in preheated 375°F oven 30
to 35 minutes or until sharp knife inserted halfway between center
and edge of pie comes out clean. Cool on wire rack. Serve at
room temperature, or refrigerate and serve chilled.
Makes 8 servings.
* May substitute 24 packets Equal sweetener
Nutrition Information Per Serving:
calories 194, protein 6 g, carbohydrate 19 g, fat 11 g, cholesterol
115 mg, sodium 301 mg.
Food Exchanges: 1/2 milk, 1/2 starch, 2
fat
Recipe provided courtesy of Merisant Corporation ® and the
NutraSweet Company, makers of Equal®
Click
for more information on the artificial sweetner Aspartame.
