Diabetic Recipes
Coconut Custard Pie
A baked custard pie with less calories because it's sweetened with Equal and made with 2% milk. For added coconut flavor use the optional coconut extract.
Yield: 8 servings
35% calorie reduction from traditional recipe
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)
Instructions
- 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 degrees F oven for 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 degrees F oven for 30 to 35 minutes or until knife inserted near center comes out clean.
- Cool on wire rack.
- Serve at room temperature or well chilled.
Notes
* May substitute 24 packets Equal sweetener
Nutrition
Per serving: 194 cal., 6 g pro., 19 g carb., 11 g fat, 115 mg chol., 301 mg sodium
Exchanges: 1 milk, 1/2 starch, 2 fat