Coconut Cream Pie

By AnnaMaria507

Calories: 191
Fat: 4 g (2 g sat)
Cholesterol: 64 mg
Sodium: 212 mg
Carb: 29 g
Fiber: 0
Protein: 6 g
Exchanges: 0.5 milk, 1.5 carb, 1 fat

Ingredients

• 1 rolled refrigerated unbaked pie crust
• 1/4 cup sugar
• 1/4 cup corn starch
• 1-1/2 cups fat-free milk
• 1 (12 oz) can evaporated fat-free milk
• 3 eggs yolks, slightly beaten
• 3 Tbsp. flaked coconut
• 1/2 tsp. coconut flavoring
• 3 egg whites
• 1/2 tsp. vanilla
• 1/4 tsp. cream of tartar
• 1/3 cup sugar
• 2 Tbsp. coconut

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 400 degrees F. Let piecrust stand at room temperature. Unroll pie crust and fit into 9" pie pan. Trim pastry to 1/2" beyond edge of pie plate. Fold under extra pastry; crimp edge. Bake for 9-11 minutes or until golden. Reduce oven temperature to 350 degrees F.
2. Meanwhile for filling: In medium saucepan, combine 1/4 cup sugar and cornstarch. Stir in milk adn evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Slowly stir about 1 cup of the hot filling into yolks; return yolk mixture to saucepan. Bring to gentle boil, reduce heat to medium-low. Cook and stir for 2 minutes more. Remove from heat. Stir in 3 tablespoons coconut and coconut flavoring. Cover and keep warm.
3. For meringue: In medium bowl, combine egg whites, vanilla and cream of tartar. Beat with electric mixer on medium until soft peaks form. Slowly add 1/3 cup sugar, 1 Tbsp. at a time, beating on high speed about 2 minutes or until stiff peaks form and sugar dissolves. Pour warm filling into pastry shell. Spread meringue over filling, sealling to edge. Sprinkle with 2 Tbsp. coconut. Bake for 15 minutes. Cool on wire rack for 1 hour. Chill for 3-6 hours for serving.