Dessert

Coconut Cream Pie is for Dessert.

Coconut Cream Pie takes 10 minutes to prepare.

Coconut Cream Pie takes 30 minutes to cook.

Coconut Cream Pie makes 8 servings.

The ingredients for Coconut Cream Pie are:

Pillsbury All-Ready Pie Crust
1 Cup plus 4 tsp. Splenda
1/4 cup corn starch
1 large egg yolk, beaten
1 tbs. plus 1 tsp. vanilla extract
1 1/4 cup coconut
3 cups skim milk
1 tbs. butter
6 egg whites
1 tsp cream of tartar

Here is how you make Coconut Cream Pie:

Prepare the pie crust according to package directions and set aside to cool.FillingPut the milk into a large saucepan or double boiler over medium-low heat. Mix together 1 cup of the Splenda with the corn starch and add to the milk, stirring until dissolved.Once the filling mix starts to thicken, add the beaten egg yolk and continue cooking until the pie filling is thick. Once it's thick enough, add the 1/4 cup coconut, butter and vanilla and stir. Pour into the cooled pie shell.MeringueIn a large bowl, beat the eggwhites until soft peaks form. Add the cream of tartar and then the 4 tsp. of Splenda one tsp. at a time, continuing to beat. Add the vanilla and beat until stiff peaks form.Spread the meringe on the pie filling, making sure to seal the edges around the crust, sprinkle the 1 cup of coconut over it, then bake in a 350 degree oven until the meringue is lightly browned and the coconut has toasted. Serving Size: One serving equals 1/8 of the pie.Number of Servings: 8Recipe submitted by SparkPeople user BFALKENRATH.

The nutritional information for Coconut Cream Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 153.1

• Total Fat: 6.7 g
• Cholesterol: 31.9 mg
• Sodium: 146.7 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 0.5 g
• Protein: 7.8 g

The dietary needs meet for Coconut Cream Pie is Low Fat