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    Old Fashioned Coconut Cream Meringue Pie


    Source of Recipe


    JoAnna Lund


    Recipe Introduction


    Jackie Tacey, Rock Island, IL, requested a healthy version of her favorite old fashioned coconut cream meringue pie. Cliff has been raving about "His Pie" ever since I served this to him! He said it tasted just like the pie his Grandma Lund made "just for him" years ago.
    Serves 8


    List of Ingredients


    • 1 refrigerated unbaked 9-inch Pillsbury Piecrust
    • 2 (4-serving) packages JELL-O Sugar Free Vanilla Cook & Serve Pudding Mix
    • 1 1/3 cups Carnation Nonfat Dry Milk Powder
    • 2 1/2 cups water
    • 1 1/2 teaspoons coconut extract*
    • 1/4 cup flaked coconut*
    • 6 egg whites
    • 1/2 cup Splenda


    Instructions


    1. Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate
      . Flute edges and prick with a fork. Bake 8 to 10 minutes or until lightly browned. Place pie crust on a wire rack. Meanwhile, in a medium saucepan, combine dry pudding mixes, dry milk powder, and water. Cook over medium heat, stirring constantly until mixture thickens and starts to boil. Remove from heat. Stir in 1 teaspoon coconut extract and 3 tablespoons flaked coconut. Spread mixture evenly in piecrust. In a large bowl, beat egg whites with an electric mixer until soft peaks form. Add remaining 1/2 teaspoon coconut extract and Splenda. Continue beating until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal to edges. Evenly sprinkle remaining 1 tablespoon flaked coconut over top. Bake 5 minutes at 450 degrees or until peaks of meringue starts to turn brown. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings.


    Final Comments


    Each serving equals:
    HE: 1/2 Bread, 1/2 Skim Milk, 1/4 Protein, 1 Slider, 4 Optional Calories
    *************************************************************
    208 Calories, 8gm Fat, 7gm Protien,
    27gm Carbohydrate, 427mg Sodium, 1gm Fiber
    *************************************************************
    DIABETIC: 1 1/2 Starch, 1 Fat, 1/2 Skim Milk

    "Healthy Exchanges Food
    Newsletter, April 1996, pg. 4"

 

 

 


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