Coconut Custard Pie for Diabetics
Makes 8 servings
½ cup flaked coconut
1 9-inch pie shell, chilled
½ teaspoon salt
1¾ cups fat-free milk
½ cup Splenda
1½ teaspoons coconut extract
½ teaspoon vanilla extract
1. Place coconut in ungreased pie plate. Bake at 350 degrees for 4 minutes, stirring several times; set aside.
2. Line unpricked pastry shell with double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 4-6 minutes longer. Cool.
3. In a bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add milk, Splenda, coconut and vanilla extracts. Pour into crust.
4. Bake at 350 degree for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted near the center comes out clean and coconut is lightly browned. Cool on wire rack for 1 hour. Cover and refrigerate.