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Coconut Cream Pie

Kraft Memeber Recipe
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Makes: 6-8 servings Total Time: 4 hr
Category: Desserts Sub Category: Pies

what you need
  • 1/4 cup flaked coconut
  • 3/4 cup Splenda Granular
  • 1/3 cup cornstarch
  • 1/2 tsp. salt
  • 2-1/2 cups 1% low-fat milk
  • 2 egg yolks
  • 2 Tbsp. butter
  • 3/4 cup flaked coconut
  • 1-1/4 tsp. vanilla extract
  • 1/4 tsp. coconut extract
  • 1 (9-inch) graham cracker crust
make it
*** What do you add the 1/4 cup of toasted coconut and 3/4 cup of flaked coconut

Preheat oven to 350°F. Bake 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 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 custard mixture into yolks; add to remaining hot custard 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 and flavorings.

Immediately pour filling into crust.

Cover with plastic wrap, gently pressing on filling. Chill 3 hours or until firm.
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