Coconut Cream Pie
Dried shredded and sweetened coconut meat
Fat free creamer
3 cup(s), such as fat-free 1/2 and 1/2
Regular liquid egg substitute
Graham cracker pie crust
- Preheat oven to 350°F.
- Spread coconut out on a large baking sheet. Bake until golden brown, stirring frequently, 5 to 7 minutes.
- In a medium saucepan, whisk together half-and-half, egg substitute, sugar, flour and salt. Set pan over medium-high heat and bring mixture to a boil, stirring constantly with a wire whisk. Remove from heat and stir in 1 cup toasted coconut and vanilla extract. Pour mixture into pie crust, cover with plastic and refrigerate until firm, 2 hours.
- Top with remaining 1/4 cup toasted coconut before serving. Cut into 8 slices.