Coconut Custard Pie

Coconut Custard Pie


Pastry for single-crust 9-inch pie
4 eggs
1/4 teaspoon salt
2 cups skim milk
5-1/2 teaspoons Equal? for Recipes
or 18 packets Equal? sweetener
2 teaspoons coconut extract
1/2 cup flaked coconut

Equal? sweetener can be substituted with other sweetener products. Nutrition contents might be different from those listed below.

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

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.

Bake pie in preheated 425oF oven for 15 minutes. Reduce temperature to 350oF and bake until a 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.

Yield: Makes 8 servings.

Nutritional Information:
Each serving provides:
Calories 169
Protein 6 g
Total Carbohydrates 16 g
Total Fat 9 g
Cholesterol 112 mg
Sodium 208 mg
Food Exchanges: 1/2 milk, 1/2 bread, 2 fat
28% calorie reduction from traditional recipe

B-man :wink: