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Coconut Custard Pie

35% calorie reduction from traditional recipe

Pastry for single crust 9-inch pie
4 eggs
2 cups 2% milk
1 cup Equal Spoonful*
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup toasted flaked coconut
1 teaspoon coconut extract (optional)

*May substitute 24 packets Equal sweetener

Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edges. Pierce inside of crust with tines of a fork. Bake in preheated 375 degree F oven 10 to 12 minutes or until light golden in color. Cool on wire rack while preparing filling.

Beat eggs until well combined. Whisk in milk, Equal, cornstarch and salt until blended. Stir in coconut and extract. Pour egg mixture into baked pastry shell. Bake in 375 degree F oven 30 to 35 minutes or until knife inserted near center comes out clean. Cool on wire rack. Serve at room temperature or well chilled.

Makes 8 servings

Nutrition information per serving: 194 cal., 6 g pro., 19 g carb., 11 g fat, 115 mg chol., 301 mg sodium

Food exchanges: 1 milk, 1/2 starch, 2 fat

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