Coconut Pie

1. 1

   Combine 3/4 cup coconut, 2 cups of the milk and the cornstarch in blender.

2. 2

   Blend thoroughly.

3. 3

   Pour into saucepan.

4. 4

   Cook and stir over medium heat until thickened.

5. 5

   Add remaining coconut and vanilla. Allow to completely cool.

6. 6

   Place 2 tablespoons of reserved coconut in baking pan and bake at 350u00b0, tossing slightly to brown.

7. 7

   Put the cooled coconut/milk mixture in baked pie shell. Prepare topping as directed on package.

8. 8

   After stiff peaks form, add sugar substitute and mix well.

9. 9

   Spread on top of coconut pie, sprinkle with toasted coconut.

10. 10

    Keep refrigerated.

11. 11

    Yield: 8 servings, calories per serving 102, not including pie crust calories.

* Per serving · 4 servings · Values may vary.

No additional tips available.