Coconut Pie

Directions

1. 1
   Combine 3/4 cup coconut, 2 cups of the milk and the cornstarch in blender.
2. 2
   Blend thoroughly.
3. 3
   Pour into saucepan.
4. 4
   Cook and stir over medium heat until thickened.
5. 5
   Add remaining coconut and vanilla. Allow to completely cool.
6. 6
   Place 2 tablespoons of reserved coconut in baking pan and bake at 350°, tossing slightly to brown.
7. 7
   Put the cooled coconut/milk mixture in baked pie shell. Prepare topping as directed on package.
8. 8
   After stiff peaks form, add sugar substitute and mix well.
9. 9
   Spread on top of coconut pie, sprinkle with toasted coconut.
10. 10
    Keep refrigerated.
11. 11
    Yield: 8 servings, calories per serving 102, not including pie crust calories.