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    Coconut Custard Pie

    Source of Recipe


    List of Ingredients

    Pastry for single crust 9-inch pie
    4 eggs
    2 cups 2% milk
    1 cup Equal® Spoonful*
    2 tablespoons cornstarch
    1/2 teaspoon salt
    1/2 cup toasted flaked coconut
    1 teaspoon coconut extract (optional)

    *May substitute 24 packets Equal® sweetener


    Roll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edges. Pierce inside of crust with tines of a fork. Bake in preheated 375 degree F oven 10 to 12 minutes or until light golden in color. Cool on wire rack while preparing filling. Beat eggs until well combined. Whisk in milk, Equal®, cornstarch and salt until blended. Stir in coconut and extract. Pour egg mixture into baked pastry shell. Bake in 375 degree F oven 30 to 35 minutes or until knife inserted near center comes out clean. Cool on wire rack. Serve at room temperature or well chilled. Nutrition information per serving: 194 cal., 6 g pro., 19 g carb., 11 g fat, 115 mg chol., 301 mg sodium Food exchanges: 1 milk, 1/2 starch, 2 fat




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