Coconut Cream Pie with Splenda

Bring a taste of the tropics to your table with this creamy sweet classic.

Makes: 8 servings
Preparation Time: 25 minutes
Cook Time: 5 minutes
Chill Time: 3 hours

1/4 cup flaked coconut
3/4 cup SPLENDA® No Calorie Sweetener, Granular
1/3 cup cornstarch
1/2 teaspoon salt
2 1/2 cups 1% low-fat milk
2 egg yolks
2 tablespoons butter
3/4 cup flaked coconut
1 1/4 teaspoons vanilla extract
1/4 teaspoon coconut extract
1 (9-inch) graham cracker crust

1.       PREHEAT oven to 350° F.

2.       BAKE 1/4 cup coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.

3.       COMBINE SPLENDA®, Granular, cornstarch, and salt in a heavy saucepan, mixing well. Gradually whisk milk into SPLENDA®, Granular mixture. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat.

4.       BEAT egg yolks until thick and pale. Gradually whisk 3/4 cup of hot milk mixture into yolks; add yolk mixture to remaining hot milk mixture, whisking constantly. Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly. Remove from heat; stir in butter, 3/4 cup coconut and flavorings. Immediately pour filling into crust. Cover with plastic wrap, gently pressing on filling. Chill 3 hours or until firm. Sprinkle remaining with toasted coconut.
 

Exchanges per serving: 2 Starch, 3 Fat