coconut custard pie
Coconut Custard Pie-SFaC
Ingredients:
1 large egg, well beaten
1/2 cup egg substitute or 4 egg whites
1/2 c. Splenda®
1/4 t. Morton Lite Salt®
2 cups fat free half and half 3/4 c. shredded, sweetened coconut
1 tsp. vanilla
1 (9 inch) graham cracker pie crust
Preparation:
Preheat oven to 450 F.
Combine the eggs, sugar, salt, cream, coconut, and vanilla in a large bowl.
Pour into the prepared 9" piecrust.
Bake 15 minutes. Reduce oven temperature to 325 F. and bake 20 minutes longer or until the custard is set.
Cool before slicing. Store leftover pie in the refrigerator.
Makes: 12 servings
Serving size: 1 slice
LA Exchange: 1 Starch,1 Fat , 1 Condiment
This is YUMMY!! I did have to cook it about 15 minutes longer than it says.
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