Coconut Cream Pie
Recipe from Diabetic Living

This luscious cream pie recipe, made with low fat milk and just a little sugar, is the perfect guilt-free dessert.



by 4  people


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Ingredients
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    3   
    eggs
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    Baked Pastry Shell (below)
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    1/4  cup 
    sugar
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    1/4  cup 
    cornstarch
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    1 1/2  cups 
    fat-free milk
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    1  12  ounce can 
    evaporated fat-free milk
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    3   tablespoons 
    flaked coconut
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    1   teaspoon 
    coconut extract
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    1/2  teaspoon 
    vanilla
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    1/4  teaspoon 
    cream of tartar
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    1/3  cup 
    sugar
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    2   tablespoons 
    flaked coconut
Baked Pastry Shell
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    1 1/4  cups 
    all-purpose flour
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    1/4  teaspoon 
    salt
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    1/3  cup 
    shortening
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    4 - 5   tablespoons 
    cold water


Directions
1.
Separate egg yolks from whites; place egg yolks in a medium bowl and egg whites in another medium bowl. Let egg whites stand at room temperature for 30 minutes for meringue. Meanwhile, prepare Baked Pastry Shell; set aside. Reduce oven to 350 degrees F.
2.
For filling, in a heavy, medium saucepan, stir together the 1/4 cup sugar and the cornstarch. Gradually stir in milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Beat egg yolks with a fork. Gradually stir about 1 cup of the hot mixture into the egg yolks. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat to medium-low. Cook and stir for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut and the coconut extract. Keep warm while preparing the meringue.
3.
For meringue, add vanilla and cream of tartar to egg whites in bowl. Beat with an electric mixer on medium speed about 30 seconds or until soft peaks form (tips curl). Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating on high speed about 2 minutes more or until mixture forms stiff glossy peaks (tips stand straight).
4.
Pour hot filling into Baked Pastry Shell. Immediately spread meringue over filling, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle with the 2 tablespoons coconut. Bake in the 350 degrees F oven for 15 minutes. Cool on wire rack for 1 hour. Chill for at least 3 hours or up to 6 hours before serving. Makes 10 slices.
Baked Pastry Shell
1.
In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle water, 1 tablespoon at a time, over flour mixture and toss with a fork until all of the dough is moistened. Shape into a ball.
2.
On a lightly floured surface, roll dough from center to edges into a 12-inch circle. Transfer to a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge. Fold under extra pastry; crimp edge. Generously prick bottom and sides of pastry with a fork.
3.
Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on a wire rack.

Nutrition information
Per Serving: cal. (kcal) 249, Fat, total (g) 10, chol. (mg) 66, sat. fat (g) 4, carb. (g) 32, fiber (g) 1, pro. (g) 7, sodium (mg) 147, Other Carb () 2, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet
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