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