SPLENDA COCONUT CREAM PIE
1/4 cup flaked coconut
3/4 cup SPLENDA® No Calorie Sweetener, Granular
1/3 cup cornstarch
1/2 teaspoon salt
2 1/2 cups 1% low-fat milk
2 egg yolks
2 tablespoons butter
3/4 cup flaked coconut
1 1/4 teaspoons vanilla extract
1/4 teaspoon coconut extract
1 (9-inch) graham cracker crust
PREHEAT oven to 350° F.
BAKE 1/4 cup coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
COMBINE SPLENDA®, Granular, cornstarch, and salt in a heavy saucepan, mixing well. Gradually whisk milk into SPLENDA®, Granular mixture. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat.
BEAT egg yolks until thick and pale. Gradually whisk 3/4 cup of hot milk mixture into yolks; add yolk mixture to remaining hot milk mixture, whisking constantly. Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly. Remove from heat; stir in butter, 3/4 cup coconut and flavorings. Immediately pour filling into crust. Cover with plastic wrap, gently pressing on filling. Chill 3 hours or until firm. Sprinkle remaining with toasted coconut.
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