Coconut Custard Pie
A low-fat and low-sugar baked custard pie. For added coconut flavor use the optional coconut extract.
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
Nutritional Information Per Serving (1/8 of recipe): 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®.