Friday, June 27, 2008

Coconut Cream Pie - Lowfat and YUMMY

POINTS® Value: 6
Servings: 8
Preparation Time: 15 min
Cooking Time: 7 min
Level of Difficulty: Moderate

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.

Ingredients

  • 1 1/4 cup packaged shredded coconut
  • 3 cup fat-free creamer, such as fat-free 1/2 and 1/2
  • 1/2 cup fat-free egg substitute
  • 1/2 Tbsp sugar
  • 1/2 cup all-purpose flour
  • 1/4 tsp table salt
  • 1 1/2 tsp vanilla extract
  • 6 oz pie crust

Instructions

  • 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.

Chef Tips

  • We renovated Coconut Cream Pie by:
    • Using a reduced-fat graham cracker pie crust instead of one that’s butter-rich.
    • Using fat-free half & half instead of heavy cream.
    • Substituting fat-free egg substitute for whole eggs.
    • Reducing the total amount of sugar

1 comments:

Camille said...

This is so ironic because I just made a coconut cream pie for father's day that was definitely not healthy. It was delicious though. It was the best graham cracker crust I have ever had.