Light Coconut Cream Pie Recipe

HOW TO MAKE A FABULOUS COCONUT CREAM PIE

I love coconut cream pie but I hate all the calories and all the fat. Therefore, when I saw this recipe in Cooking Light magazine recently, I just had to see if it was worth a try.

I can wholeheartedly give this recipe a 3 thumbs up although I confess that I made it even lighter just to see if it would work.

This pie is a little bit of work but it was well worth it! As you bite into a mouthwatering piece of this light coconut cream pie, you will think you have tasted a bit of heaven.

RECIPE FOR COCONUT CREAM PIE

This makes one 9-inch pie or 12 servings.

INGREDIENTS

• 1 single-crust pie dough (fresh or ready made)
• Cooking spray
• 2 cups non-fat milk
• 1 cup non-fat half and half
• 1-1/2 cups flaked unsweetened coconut (such as Bob's)
  
• 1 teaspoon vanilla
• 2/3 cup sugar
• 1/3 cup cornstarch
• Dash to 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons butter

• 3 large egg whites at room temperature
• 1/2 teaspoon cream of tartar
• 1/2 cup sugar
• 1/4 cup water
• 1/4 cup flaked unsweetened coconut, toasted

NOTE: The Cooking Light recipe called for sweetened coconut flakes but I felt that it would be too sweet that way. I used unsweetened in both instances and it was delicious!

METHOD

1. Preheat oven to 425 degrees.
2. Spray pie plate with cooking spray. Shape pie crust to the plate, folding under and fluting the edges. Line the pie crust with foil and add pie weights (or dried beans) to keep the crust from bubbling up. (You can substitute a ready made graham cracker crust also at this point and not use a regular pie crust)
3. Bake at 425 for 10 minutes. Remove the foil and pie weights or beans and cook another 10 minutes until golden brown. Cool crust completely on a wire rack.
4. Mix together milk and half and half in a saucepan and bring to medium heat. Add 1-1/2 cups of shredded coconut and vanilla. Stir the milk mixture pretty constantly and bring to the simmering point. Remove from the heat. Cover pan and let stand for 15 minutes.
   
5. Strain milk mixture through a sieve lined with cheesecloth into a bowl. Squeeze solid coconut in the cheesecloth over the bowl to get out as much liquid as possible. Discard leftover coconut.
   
6. Mix 2/3 cup sugar, cornstarch, salt and egg yolks in a large bowl with a whisk. Gradually add the milk mixture to the egg yolk mixture, whisking constantly. Return the combined mixture to the pan and bring to a boil, stirring constantly. Remove from the heat and stir in the butter. Whisk again until smooth.
   
7. Place the saucepan with the milk mixture in a large bowl that is filled with ice. Stir the milk mixture in the pan for 6 minutes to cool. Pour the milk mixture into the prepared pie crust. Cover and chill for at least 1 hour.
8. Using a mixer, beat the 3 egg whites with the cream of tartar. Beat on medium speed until soft peaks begin to form. Combine 1/2 cup sugar and 1/4 cup water in a small saucepan and bring to a boil. Do not stir and using a candy thermometer, boil the sugar syrup mixture to 250 degrees.
   
9. Pour the hot syrup mixture into the egg white mixture in a thin stream while turning the mixer on high speed. Beat the egg white and syrup mixture until thick.
10. Spread the egg white mixture on top of the pie. Cover and refrigerate for at least 2 hours. Sprinkle with toasted coconut before serving.

One piece of this fabulous pie is less than 250 calories!

HOW TO TOAST COCONUT

• Preheat oven to 375 degrees.
• Line a jelly roll pan or cookie sheet with foil
• Sprinkle unsweetened or sweetened coconut flakes over foil
• Toast in the oven until golden brown - about 5 minutes
• Let cool - use in recipes
• Store excess in airtight container for a quick and delicious topping!