Coconut Cream Pie Makeover

Total Time: 50 mins Preparation Time: 35 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 cup sugar, divided
• 1/3 cup all-purpose flour
• 1 dash salt
• 3 cups nonfat milk
• 2 egg yolks, lightly beaten
• 1 1/4 cups flaked coconut, divided
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1 reduced fat graham cracker crust (8 in.)
• 1 tablespoon cornstarch
• 1/2 cup water
• 3 egg whites

Recipe

• 1 in a large saucepan, combine 2/3 cup sugar, flour and salt. stir in milk until smooth. cook and stir over medium-high heat until thickened and bubbly. remove from the heat. stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. bring to a gentle boil; cook and stir for 2 minutes. remove from the heat; stir in 3/4 cup coconut and extracts.
• 2 place crust on a baking sheet; add filling and set aside.
• 3 for meringue, combine cornstarch and remaining sugar in a small saucepan. stir in water until smooth. bring to a boil over medium-high, stirring constantly. cook and stir for 2 minutes or until thickened and clear. in a bowl, beat egg whites until soft peaks form. pour hot sugar mixture in a slow, steady stream into egg whites, beating constantly until stiff peaks form.
• 4 spread meringue over hot filling, sealing edges to crust. sprinkle with remaining coconut. bake at 350 degrees for 15-20 minutes or until meringue is golden brown. cool on a wire rack. refrigerate until chilled.