Coconut Custard Pie Recipe

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Ingredients:

Serving

1/2 cup flaked coconut
1 refrigerated pastry shell (9 inches)
4 eggs
1/2 tsp salt
1-3/4 cups fat-free milk
sugar substitute equivalent to 1/2 cup sugar
1-1/2 tsp coconut extract
1/2 tsp vanilla extract

Directions:

Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.)
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 4-6 minutes longer. Cool.
In a bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add the milk, sugar substitute, coconut extract and vanilla. Transfer to crust. (Crust will be full.)
Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted near the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate. Yield: 8 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	302.42 Kcal (1266 kJ)
Calories from fat	133.18 Kcal
		% Daily Value*
Total Fat	14.8g	23%
Cholesterol	98.4mg	33%
Sodium	323.52mg	13%
Potassium	171.36mg	4%
Total Carbs	30.9g	10%
Sugars	15.68g	63%
Dietary Fiber	1.91g	8%
Protein	13.23g	26%
Vitamin C	15.4mg	26%
Vitamin A	4.3mg	142%
Iron	2.7mg	15%
Calcium	113.5mg	11%

Amount Per 100 g
Calories	310.51 Kcal (1300 kJ)
Calories from fat	136.74 Kcal
		% Daily Value*
Total Fat	15.19g	23%
Cholesterol	101.04mg	33%
Sodium	332.18mg	13%
Potassium	175.94mg	4%
Total Carbs	31.73g	10%
Sugars	16.1g	63%
Dietary Fiber	1.97g	8%
Protein	13.58g	26%
Vitamin C	15.9mg	26%
Vitamin A	4.4mg	142%
Iron	2.8mg	15%
Calcium	116.5mg	11%

* 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.