Coconut Cream Pie

By pjdriessn

Ingredients

• 1 1/4 cup(s) packaged shredded coconut
• 3 cup(s) fat-free half-and-half
• 1/2 cup(s) fat-free egg substitute
• 1/2 cup(s) sugar
• 1/2 cup(s) all-purpose flour
• 1/4 tsp table salt
• 1 1/2 tsp vanilla extract
• 6 oz pie crust

Details

Servings 6

Preparation

Step 1

Preheat oven to 350°F.


Spread coconut out on a large baking sheet. Bake until golden brown, stirring frequently, about 5 to 7 minutes.


In a medium saucepan, whisk together half & half, egg substitute, sugar, flour and salt. Set pan over medium-high heat and bring mixture to a boil, stirring constantly with a wire whisk. Remove from heat and stir in 1 cup of toasted coconut, and vanilla extract. Pour mixture into pie crust, cover with plastic and refrigerate until firm, 2 hours.


Top with remaining 1/4 cup of toasted coconut before serving. Cut into 8 slices