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.
|
