Sugar-Free and Simply Delicious

Coconut Cream Pie
2 c. all-purpose flour
½ tsp. salt
1 c. (2 sticks) vegetable shortening
¼ c. ice water   
3/4 c. granulated sugar substitute*
¼  c. cornstarch
1 ½ c. cold milk
1 c. half-and-half
1 large egg plus 1 large egg yolk
2 tsp. coconut extract
½ tsp. vanilla extract
½ c. sugar-free coconut, shredded
1(8 oz.) tub sugar-free frozen topping, thawed
*Sugar Substitute: We recommend Splenda granulated no calorie sweetener. 
½ c. sugar-free coconut, shredded
2 T. granulate sugar substitute*
*Sugar Substitute: We recommend Splenda granulated no calorie sweetener. 
          Pastry: Preheat oven to 450°. In a medium bowl, mix together the flour and salt. Using a fork or a pastry blender, cut the shortening into the flour until the mixture resembles coarse meal. Sprinkle water on the dough, a tablespoon at a time, mixing quickly with a fork after each until the dough holds together and be formed into a ball. Handling the dough as little as possible, divide it into two equal portions and form into two smooth balls. Roll each portion out onto a lightly floured surface until it forms a circle about 1/8-inch thick and 2-inches wider than a 9-inch pie plate. Line each pie plate with a crust. Use fork to pick crust sides and bottom. Bake for 20 minutes or until brown. Cool completely. Set aside one crust for another use. Makes 2 (9-inch) pie crusts.
Coconut Cream Filling: In a medium saucepan; combine the sugar substitute and cornstarch. Stir in the milk and half-and-half; whisk until cornstarch completely dissolves. Add beaten eggs and whisk. Bring mixture to a low simmer over medium heat; stirring constantly. As the mixture starts to thicken, remove from heat briefly, and stir thoroughly, including corners, to discourage lumps. Return to heat, simmer, and stir of 1 to 2 minutes. Pudding should be thick and smooth. Stir in extracts and coconut and take from the heat. Cover with plastic wrap; gently press wrap on top of pudding.  Cool completely. Remove plastic wrap from filing. Pour into 1 (9-inch) pie crust. Top with whipped topping, to cover pie. Set aside remaining whipped topping for another use. Sprinkle topping with toasted coconut. Refrigerate for several hours. Yield: 6 servings.
Toasted Coconut: Preheat oven to 350°. Combine coconut and sugar in a small bowl. Spread on an ungreased cookie sheet and toast until golden brown. Cool completely.