Directions:
- In a small bowl, combine the flour, coconut and brown sugar; cut in butter until crumbly. Press into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 7-10 minutes or until lightly browned. Cool on a wire rack.
- In a small saucepan, combine the flour, sugar, sugar substitute and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
- Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
- Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 236.88 Kcal (992 kJ) | ||
| Calories from fat | 39.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 7% | |
|---|---|---|---|
| Cholesterol | 24.6mg | 8% | |
| Sodium | 84.7mg | 4% | |
| Potassium | 119.73mg | 3% | |
| Total Carbs | 42.53g | 14% | |
| Sugars | 13.18g | 53% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 6.62g | 13% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 0.6mg | 4% | |
| Calcium | 52.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 257.34 Kcal (1077 kJ) | ||
| Calories from fat | 42.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.74g | 7% | |
|---|---|---|---|
| Cholesterol | 26.73mg | 8% | |
| Sodium | 92.01mg | 4% | |
| Potassium | 130.07mg | 3% | |
| Total Carbs | 46.21g | 14% | |
| Sugars | 14.32g | 53% | |
| Dietary Fiber | 0.66g | 2% | |
| Protein | 7.19g | 13% | |
| Vitamin C | 4.6mg | 7% | |
| Vitamin A | 1.2mg | 35% | |
| Iron | 0.7mg | 4% | |
| Calcium | 56.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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