Lite and Dreamy Coconut Cream Pie

Recipe by Elly in Canada
READY IN: 35mins




  • PREHEAT oven to 350°F
  • Bake 1/4 cup coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
  • Combine Splenda, cornstarch and salt in a heavy saucepan, mixing well.
  • Gradually whisk milk into Splenda mixture. Cook over medium heat, whisking constantly, until thickened and bubbly.
  • Remove from heat.
  • Beat egg yolks until thick and pale. Gradually whisk 3/4 cup of hot milk mixture into yolks; add yolk mixture to remaining hot milk mixture, whisking constantly.
  • Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly. Remove from heat; stir in butter, 3/4 cup coconut and flavorings.
  • Immediately pour filling into crust. Cover with plastic wrap, gently pressing on filling.
  • Chill 3 hours or until firm. Sprinkle with remaining toasted coconut.