Coconut Cream Pie
1 (9-in) pie shell
2/3 c sugar
1/4 c cornstarch
1/2 tsp salt
3 c milk
4 egg yolks, slightly beaten
2 Tbsp unsalted butter, softened
2 tsp vanilla
1 c flaked or shaved coconut
1 c whipped cream
Bake pie shell according to package directions.
Mix sugar, cornstarch and salt in saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat.
Stir in butter, vanilla and 3/4 cup of the coconut.
Pour into pie shell; press plastic wrap onto filling. Refrigerate at least 2 hours but no longer than 48 hours.
Remove plastic wrap; top pie with whipped cream and remaining coconut. Refrigerate any remaining pie immediately.
19g Fat (11g Saturated fat, 125mg Cholesterol.) 250mg Sodium. 40g Carbohydrates (2g Fiber, 25g Total sugar.) 6g Protein.
Lower Fat: Coconut is the predominant source of fat in this recipe. However, you can reduce fat further by using skim milk, a low-fat butter spread such as Smart Balance Light, fat-free whipped cream, and substituting 2 Tbsp soy lecithin for egg yolks.290 Calories. 11g Fat (6g Saturated fat, 5mg Cholesterol.) 280mg Sodium. 41g Carbohydrates (2g Fiber, 25g Total sugar.) 5g Protein.
Lower Carbohydrate: No substitutions recommended without changing integrity of recipe; however, consider using your favorite low-carbohydrate pie crust recipe.
Lower Sodium: Use salt substitute to reduce sodium to 135mg. If sodium needs to be reduced further, consider using a low-sodium pie crust recipe.
Dairy-free: Use non-dairy milk, butter and whipped cream. 510 Calories. 30g Fat (27g Saturated fat, 100mg Cholesterol.) 280mg Sodium. 46g Carbohydrates (2g Fiber, 24g Total sugar.) 4g Protein.
Gluten-free: Use a gluten-free pie crust. 320 Calories. 14g Fat (9g Saturated fat, 125mg Cholesterol.) 250mg Sodium. 44g Carbohydrates (2g Fiber, 25g Total sugar.) 5g Protein.