Coconut Cream Pie Makeover |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is a wonderfully creamy, rich coconut cream pie with half the fat. This is a Healthy Cooking tasty pie recipe. Ingredients:
1 cup sugar, divided |
1/3 cup all-purpose flour |
1 dash salt |
3 cups nonfat 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 in.) |
1 tablespoon cornstarch |
1/2 cup water |
3 egg whites |
Directions:
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.
2. Place crust on a baking sheet; add filling and set aside.
3. For meringue, combine cornstarch and remaining sugar in a small saucepan. Stir in water until smooth. Bring to a boil over medium-high, 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.
4. Spread meringue over hot filling, sealing edges to crust. sprinkle with remaining coconut. Bake at 350 degrees for 15-20 minutes or until meringue is golden brown. Cool on a wire rack. Refrigerate until chilled.
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