Ingredientes para Lite And Dreamy Coconut Cream Pie
- Flaked Coconut
- Splenda Granular
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 1% Low Fat Milk
- 2 large egg yolks
- 4 tablespoons (55g) unsalted butter
- Vanilla Extract
- Coconut Extract
- Graham Cracker Crust
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Cómo preparar Lite And Dreamy Coconut Cream Pie
- Preheat oven to 350°F (175°C).
- In a shallow pan, toast 1/4 cup (30g) shredded coconut over medium heat for 5-6 minutes, stirring frequently, until golden brown. Set aside.
- In a heavy saucepan, whisk together 1/2 cup (100g) Splenda, 1/4 cup (30g) cornstarch, and 1/4 teaspoon salt until well combined.
- Gradually whisk in 2 cups (475ml) low-fat milk into the Splenda mixture until smooth.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. This should take about 5-7 minutes.
- Remove from heat.
- In a separate bowl, beat 2 large egg yolks until thick and pale yellow.
- Gradually whisk in 3/4 cup (175ml) of the hot milk mixture into the beaten egg yolks, whisking constantly to prevent scrambling.
- Pour the yolk mixture into the remaining hot milk mixture in the saucepan, whisking constantly.
- Cook over medium heat for 1 minute, or until the mixture returns to a gentle boil, whisking constantly.
- Remove from heat and stir in 4 tablespoons (55g) unsalted butter, 3/4 cup (90g) toasted coconut, and 1 teaspoon vanilla extract (or other desired flavorings).
- Immediately pour the filling into your prepared pie crust.
- Cover the pie with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming.
- Chill in the refrigerator for at least 3 hours, or until completely firm.
- Before serving, sprinkle the remaining toasted coconut over the top.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
78g
Fat
34g
Carbs
10g
