Makeover Coconut Cream Pie

Name: Makeover Coconut Cream Pie
Ingredients: 1 cup sugar, divided; 1/3 cup all-purpose flour; Dash salt; 3 cups fat-free milk; 2 egg yolks, lightly beaten; 1-1/4 cups sweetened shredded coconut, divided; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 1 reduced-fat graham cracker crust (8 inches); 1 tablespoon cornstarch; 1/2 cup water; 3 egg whites

12 ingredients

5 steps

Ingredients

1 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 cups fat-free milk
2 egg yolks, lightly beaten
1-1/4 cups sweetened shredded coconut, divided
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 reduced-fat graham cracker crust (8 inches)
1 tablespoon cornstarch
1/2 cup water
3 egg whites

Directions

1

In a large saucepan, combine 2/3 cup sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in 3/4 cup coconut and extracts.
2

Place crust on a
3

; add filling and set aside.
4

For meringue, combine cornstarch and remaining sugar in a small saucepan. Stir in water until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened and clear. In a bowl, beat egg whites until soft peaks form. Pour hot sugar mixture in a slow, steady stream into egg whites, beating constantly until stiff peaks form.
5

Spread meringue over hot filling, sealing edges to crust. Sprinkle with remaining coconut. Bake at 350° for 15-20 minutes or until meringue is golden brown. Cool on a wire rack. Refrigerate until chilled.