Bring a taste of the tropics to your table with this creamy sweet classic.

Island-Lover's Coconut Cream Pie

1/4 cup flaked coconut
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/3 cup cornstarch
1/2 teaspoon salt
2 1/2 cups 1% low-fat 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

1. Preheat oven to 350°F (175°C).
2. Bake 1/4 cup coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
3. 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.
4. 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.