2010 Makeover Coconut Cream Pie

By boandozzy

1 piece equals 350 calories, 9 g fat (6 g saturated fat), 53 mg cholesterol, 213 mg sodium, 59 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Makeover Coconut Cream Pie in Healthy Cooking April/May 2009, p18

Ingredients

• 1 cup sugar, divided
• 1/3 cup all-purpose flour
• Dash salt
• 3 cups fat-free milk
• 2 egg yolks, lightly beaten
• 1-1/4 cups flaked coconut, divided
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 reduced-fat graham cracker crust (8 inches)
• 1 tablespoon cornstarch
• 1/2 cup water
• 3 egg whites

Details

Servings 8
Preparation time 35mins
Cooking time 50mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, combine 2/3 cup sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in 3/4 cup coconut and extracts.

Place crust on a baking sheet; add filling and set aside.

For meringue, combine cornstarch and remaining sugar in a small saucepan. Stir in water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and clear. In a bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a slow, steady stream into egg whites, beating constantly until stiff peaks form.
Spread meringue over hot filling, sealing edges to crust. Sprinkle with remaining coconut. Bake at 350° for 15-20 minutes or until meringue is golden brown. Cool on a wire rack. Refrigerate until chilled. Yield: 8 servings.