Coconut Cream Pie | Ingredient | Weight | | prepared pie crust | | | flaked coconut | 2 ounces | | SPLENDA® No Calorie Sweetener, Granulated | 2.25 ounces | | cornstarch | 4.5 ounces | | salt | 0.25 ounce | | 1% low-fat milk | 60 fluid ounces | | egg yolks | 3.5 ounces | | butter | 3 ounces | | flaked coconut | 6 ounces | | vanilla extract | 0.5 fluid ounce | | coconut extract | 0.1 fluid ounce |
| PREHEAT conventional over to 375ºF. PRE-BAKE the pie crusts according to the manufacturer’s directions. Cool before filling. TOAST 3/4 cup of coconut flakes in the oven, stirring occasionally, 5-6 minutes or until toasted. Set aside for garnish. COMBINE SPLENDA® Granulated, cornstarch and salt in a heavy saucepan, mixing well. Gradually whisk milk into SPLENDA® Granulated mixture. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat. BEAT egg yolks until thick and pale. Gradually temper hot milk mixture into yolks; whisking constantly, add yolk mixture to remaining hot milk mixture. Cook over medium heat for 1 minute or until mixture just comes to a boil, whisking constantly. Remove from heat; stir in butter, remaining coconut flakes and flavorings. Immediately pour filling into prepared crusts. Cover with plastic wrap, gently pressing on filling. Chill for 3 hours or until firm. Sprinkle pies with toasted coconut for presentation. Note: Any pie crust can be used with this filling. |
