Coconut Cream Pie
PASTRY
CRUST:
2
c. all-purpose flour
½
tsp. salt
1
c. (2 sticks) vegetable shortening
¼
c. ice water
COCONUT
CREAM FILLING:
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.
COCONUT:
½
c. sugar-free coconut, shredded
2
T. granulate sugar substitute*
*Sugar
Substitute: We recommend Splenda granulated no calorie sweetener.
Directions:
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.
