Coconut Cream Pie w/ Graham Cracker Crust (Lighter recipe than average, yet delicious).

This recipe is a keeper. Not only is it reduced-fat, calories and cholesterol, it is incredibly yummy and easy to make. If you want to cut some time, buy a pre-made graham cracker pie crust in the baking aisle of the grocery store. Since they're easy and I had the ingredients, I made mine.

COCONUT CREAM PIE W/ GRAHAM CRACKER CRUST
Reference: "Healthy Taste of Home Cooking" magazine.

Prep: 40 minutes Bake: 15 - 20 minutes plus chilling
Oven: 350°F


Graham Cracker Crust:

1 1/2 cups graham cracker crumbs
6 tablespoons (3/4 stick) unsalted butter, melted
1/4 cup sugar

Pie Filling:

1 cup sugar, divided.
1/3 cup all-purpose flour
dash of salt
3 cups 2%, 1% or fat-free milk (I went with 2.)
2 egg yolks, lightly beaten
1 1/4 cups flaked coconut, divided.
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 tablespoon cornstarch
1/2 cup water
3 egg whites


1. If you're having difficulty rendering your graham crackers into crumbs, here's a good tip. Place about one package worth of graham crackers into a sturdy freezer bag. Seal the bag, get our your rolling pin and crush the crackers through the bag. Works quickly and without mess. Now, mix the crumbs, melted butter and sugar in a medium bowl until well combined. Press firmly and evenly into an unbuttered 9-inch pie pan. You can press the crumb mixture evenly by using the bottom of a mug or measuring cup to smoosh it into submission. Refrigerate until ready for use.

2. 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 a small bowl with your egg yolks in it. Return it all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes or until it has achieved that sweet spot of pudding-like custard consistency. Remove from heat.

3. Since this is a custard of sorts, you must absolutely get out your wire sieve and run the custard through it into a medium bowl. Press the custard with the back of a wooden spoon against the sieve. Stir in 3/4 cup coconut and extracts.

4. Place crust on a baking sheet; add filling and set aside.

5. For meringue, combine cornstarch and remaining sugar in a small saucepan. Stir in water until smooth. Bring to a boil over medium heat, stirring constantly. You'll know you're getting there when it is thickening and turning clear. Once it's clear as water, it's good. In a mixing bowl with the whisk attachment, beat your egg whites until soft peaks form. Pour hot sugar mixture in a slow, steady stream into egg whites, then beat constantly until stiff peaks form.

6. Spread meringue over filling, sealing edges to crust. Sprinkle with remaining coconut. Bake at 350°F for 15 - 20 minutes or until meringue is golden brown. Cool on wire rack. Refrigerate until chilled.


Currently Listening: Kris Kristofferson - "The Sabre and the Rose"