Coconut Cream Pie - with Splenda

(from Sweet Possibilites - Splenda with some mods.)

1 low-fat crumb crust pressed into 9" round pan

1/4 c. flaked coconut - toasted

1/3 c. cornstarch 1/2 t. salt

3/4 c. Splenda 2 1/2 c. 1% milk (or skim)

2 egg yolks*

2 T. butter 1 1/4 t. vanilla extract

3/4 c. flaked coconut 1/4 t. coconut extract

Make crust. Preheat oven to 350 degrees. Put 1/4 c. coconut into shallow pan, and bake 5 to 6 minutes or until toasted stirring occasionally. Set aside.

In a sauce pan with a good heavy bottom (or in a glass bowl for the microwave) mix together dry ingredients. Use a whisk or beater to mix in the egg and milk. Heat until just boiling (ether over the stove or in the microwave) and cook for one minute more. On the stove top you will have to stir almost constantly. In the microwave, after the first 4 minutes you will have to take it out every minute to stir it. Watch it when it gets near boiling so it doesn't boil over.

Remove from heat and stir in the butter, coconut and flavorings. Pour into crust and chill for at least 3 hours or until firm. Sprinkle with toasted coconut.

* I think you could use 1 whole egg and it would be just fine.

Makes 8 servings/slices.

Calories 290, Fat 15gm, Sat. Fat 7gm, Carbs 35 gm.

This assumes a standard crust, the low fat crust will reduce the fat and calories a little. Also, I think if you went with skim milk and a whole egg the fat content would reduce by quite a bit.