Reduced-Fat Impossible Coconut Pie (Sugar-Free)

If you thought your days of coconut cream pie were over once you started that diet, then you haven't tried this recipe. It's more or a macaroon-custard-souffle than a "cream" pie, but it is delicious nonetheless. The best part? You don't even have to make a crust for it because it makes its own as it bakes. That's why it's called impossible!

• Ready In: 1 hr 5 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• 1  cup Egg Beaters egg substitute
• 2  cups skim milk
• 1  tablespoon  melted light butter
• 1⁄2 cup self-rising flour
• 1⁄3 cup Splenda granular, sugar substitute
• 1  cup  shredded coconut
• 2  teaspoons vanilla extract

Directions

1. Preheat oven to 350ºF. Spray 9-inch pie plate with butter flavored cooking spray.
2. Beat Egg Beaters with milk and light butter. Add flour and Splenda and whisk until smooth. Stir in coconut and vanilla. Pour into pie plate.
3. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Allow to cool for at least 15 minutes before serving. I prefer to let it cool, then refrigerate it overnight before serving. Cover and refrigerate any remaining pie.
4. *If you want this pie to be completely sugar free, you will have to purchase unsweetened coconut or shred your own. You might want to add some extra Splenda as well--to make up for the sugar that's in regular packaged coconut. Also, you can substitute 1 cup egg whites (about 6 or 7) for the Egg Beaters.