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Coconut Custard Pie for Diabetics

by David

Makes 8 servings


½ cup flaked coconut

1 9-inch pie shell, chilled

4 eggs

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.

Comments for Coconut Custard Pie for Diabetics

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Apr 23, 2011
This Sounds Yummy!
by: Otha

I rated this five stars I guess because I am sucker for deserts. I am definitely going to try it though.

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