Cocount Custard Pie Contributor: Serves:
Ingredients:
Crust: 3/4 cup flour 1/4 tsp salt 2 tbl plus 2 tsp margarine 1/4 cup plain low-fat yogurt	Filling: 2 cups skim milk 1/2 tsp coconut extract 2 envelopes reduced-calorie custard mix 2 tbl plus 2 tsp coconut, toasted
Cooking Instructions:
To prepare crust: In bowl, combine flour and salt, with pastry blender or two knives, cut margarine in to flour until the mixture resembles coarse meal. Add yogurt and mix thoroughly to form dough. Form dough into a ball, wrap in plastic wrap and chill at least 1 hour. Preheat oven to 400 F. Between 2 sheets of wax paper roll dough forming a 10 in circle about 1/8 inches thick. Carefully remove paper and fit dough into a 9 inch pie plate, fold under any dough andflute around the edges. Prick using a fork on the bottom and sides of pie shell. Bake until lightly browned, 15-20 min. Remove pie crust to wire rack and cool, while pie crust is cooling, prepare filling. Filling: In a saucepan heat milk just to a simmer (not boil) add custard mix and cook over low heat, stirring constantly, until powder is completely dissolved, about 1 min. Stir in coconut and coconut extract, remove from heat, let cool slightly, then pour into cooled crust. Cover and chill until firm, about 1 hour. (May also serve with fat-free or light Cool Whip
Serving Suggestions:
Nutrition Facts:
CALORIES 107; FAT 5 g; PROTEIN 3 g; CARBS 13 g; FIBER 0 g; CHOL 1 mg; IRON 1 mg; SODIUM 210 mg; CALC 80 mgServing Size 1/8 of pie