Coconut Custard Pie: The Best Coconut Custard Pie Recipe from Cook'n

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	Coconut Custard Pie

Serves: 8

Print this Recipe

Serving Size 1/8th pie

   Reduced-Fat Pie Pastry (see recipe)
   4 eggs
   1/4 teaspoon salt
   2 cups skim milk
   5 1/2 teaspoons Equal measure or 18 packets EQUAL sweetener or 3/4 cup EQUAL Spoonful
   2 teaspoons coconut extract
   1/2 cup flaked coconut

1. Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie pan. Ease into pan; trim and flute edge.

2. Beat eggs and salt in large bowl until thick and lemon-colored, about 5 minutes. Mix in milk and remaining ingredients. Pour mixture into pastry shell.

3. Bake pie in preheated 425°F oven 15 minutes. Reduce temperature to 350°F and bake until sharp knife inserted halfway between center and edge of pie comes out clean, 20 to 25 minutes. Cool on wire rack. Serve at room temperature, or refrigerate and serve chilled.

EXCHANGES
Carbohydrate 1 1/2
Fat 2

PYRAMID SERVINGS
Starch 1
Sweet 1/2
Fat 2

NUTRITION FACTS
Calories 221(92 calories from fat)
Fat 10 g
Saturated Fat 4 g
Cholesterol 107 mg
Sodium 289 mg
Carbohydrate 24 g
Dietary Fiber 1 g
Sugars 9 g
Protein 8 g

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