Island-Lover's Coconut Cream Pie
Bring a taste of the tropics to your table with this creamy sweet classic.
1/4 cup flaked coconut
3/4 cup Splenda® Granulated No Calorie Sweetener
1/3 cup cornstarch
1/2 teaspoon salt
2 1/2 cups 1% milk
2 egg yolks
2 tablespoons butter
3/4 cup flaked coconut
1 1/4 teaspoons vanilla extract
1/4 teaspoon coconut extract
1 (9 inch) graham cracker pie crust
- Preheat oven to 350°F (175°C).
- Bake 1/4 cup coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
- Combine Splenda® Granulated Sweetener, cornstarch, and salt in a heavy saucepan, mixing well. Gradually whisk milk into mixture. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat.
- Beat egg yolks until thick and pale. Gradually whisk 3/4 cup of hot milk mixture into yolks; add yolk mixture to remaining hot milk mixture, whisking constantly. Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly. Remove from heat; stir in butter, 3/4 cup coconut and flavorings. Immediately pour filling into crust. Cover with plastic wrap, gently pressing on filling. Chill 3 hours or until firm. Sprinkle remaining with toasted coconut.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories 290 | Calories from Fat 140 | Fat 15g (sat 7g) | Cholesterol 65mg | Sodium 410mg | Carbohydrates 33g | Fiber 1g | Sugars 21g | Protein 5g.
Recipe and photograph courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.