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Coconut Cream Pie
Coconut Cream PieThe traditional graham cracker crust for this cream pie has been lightened by using only half the amount of fat usually called for: Even better, it's monounsaturated olive oil, not butter.
  • 1/2 cup old-fashioned rolled oats
  • 24 individual graham cracker squares (6 ounces)
  • 2 tablespoons plus 1/3 cup sugar
  • 4 teaspoons light olive oil
  • 2-1/4 cups low-fat (1%) milk
  • 1/4 cup flour
  • 1 whole large egg
  • 2 large egg whites
  • 1 tablespoon dark rum
  • 1 teaspoon coconut extract
  • 1/2 teaspoon grated lime zest
  • 1/2 cup flaked coconut

1. Preheat oven to 375°F. Toast oats on baking sheet for 7 minutes, or until lightly crisped. Leave oven on.

2. In food processor, process graham crackers, toasted oats, and 2 tablespoons of sugar until finely ground. Add oil and 1/4 cup of milk and process until thoroughly moistened.

3. Spray 9-inch glass pie plate with nonstick cooking spray. Press crumb mixture into bottom and up sides of pie plate. Bake for 10 minutes. Set the pie shell aside to cool on a wire rack while you make filling. Leave oven on.

4. In medium bowl, combine remaining 1/3 cup sugar and flour, whisking until well combined. Whisk in whole egg, egg whites, remaining 2 cups milk, rum, coconut extract, lime zest, and flaked coconut. Pour mixture into cooled pie shell and bake until custard is set, about 45 minutes.

5. Set on a wire rack to cool. Serve at room temperature or chilled.


Nutritional Information
Per wedge: 272 calories, 9.7g total fat (3.5g saturated), 82mg cholesterol, .9g dietary fiber (.3g soluble), 39g carbohydrate, 8g protein, 168mg sodium.
Good source of: riboflavin, selenium, vitamin B12.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
8

Prep Time
80