Pineapple-Coconut Cream Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 cups reduced-calorie vanilla wafer crumbs (about 40 cookies) |
2 tablespoons butter or stick margarine, melted |
1 large egg white, lightly beaten |
cooking spray |
1/2 cup sugar |
1/4 cup cornstarch |
1 large egg, lightly beaten |
1 1/2 cups 1% low-fat milk |
1 (15 1/4-ounce) can crushed pineapple in juice, drained |
1/4 cup flaked sweetened coconut |
1/2 teaspoon grated peeled fresh ginger |
1 1/2 cups frozen reduced-calorie whipped topping, thawed |
1 tablespoon flaked sweetened coconut, toasted |
Directions:
1. Preheat oven to 350°.
2. To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes. Cool on a wire rack.
3. To prepare filling, combine the sugar, cornstarch, and egg in a medium bowl, stirring well with a whisk. Heat milk over medium-high heat in a medium, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Reduce heat to low, and cook 2 minutes, stirring constantly. Remove from heat; stir in pineapple, 1/4 cup coconut, and ginger. Place pan in a large ice-filled bowl for 15 minutes or until egg mixture is chilled; stir occasionally.
4. Remove pan from ice. Fold in whipped topping, and spoon mixture into prepared crust. Sprinkle top with toasted coconut. Cover with plastic wrap. Chill 2 hours.
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