Name: Coconut cream pie
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 9 servings
Ingredients: 1 cup vanilla wafer crumbs (about 26 wafers); 2 Tbsp reduced-fat margarine, melted; Nonstick cooking spray; ⅓ cup plus 3 Tbsp sugar, divided; 3 Tbsp cornstarch; ¼ tsp salt; 2 ½ cups nonfat milk; 2 eggs, separated, egg yolks lightly beaten; ¼ cup plus 1 Tbsp flaked coconut, divided; 1 tsp vanilla extract; ½ tsp coconut extract; 3 egg whites

Preparation

Preheat oven to 350°F.
Combine wafer crumbs and margarine in a bowl and stir well. Press into bottom and up sides of a 9-inch pie plate, coated with cooking spray.
Place in oven and bake for 10 minutes.
Remove from oven and cool completely. Reduce oven temperature to 325°F.
Combine the ⅓ cup sugar, cornstarch, and salt in a heavy saucepan over medium heat. Slowly stir in the milk. Stir constantly with a whisk until mixture comes to a boil. Cook for one more minute and remove from heat.
Add egg yolks and place saucepan back over medium heat, stirring for about 2 minutes or until thickened. Remove from heat and stir in ¼ cup coconut, vanilla, and coconut extract. Cover with plastic wrap and set aside.
In a mixing bowl, beat egg whites at high speed until foamy. Gradually add remaining 3 tablespoons of sugar and beat until stiff peaks form, about 3 to 4 minutes.
Pour filling into prepared crust. Spread egg white mixture evenly over filling. Sprinkle with remaining 1 tablespoon coconut.
Bake for 25 minutes or until golden brown. Cool completely. Slice into 9 pieces.

Coconut cream pie

Ingredients

Preparation

Nutrition

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