Coconut Cream Pie
PersonalPoints™ per serving
Your friends and family will never believe that this sinful-tasting pie is light. The trick to intense coconut flavor with minimal fat? Toast the coconut first.
Dried shredded and sweetened coconut meat
Regular liquid egg substitute
- Preheat oven to 350°F.
- Spread coconut out on a large baking sheet. Bake until golden brown, stirring frequently, about 5 to 7 minutes.
- In a medium saucepan, whisk together half & 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 of 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 of toasted coconut before serving. Cut into 8 slices.