Island-Lover’s Coconut Cream Pie

SPLENDA® Island-Lover’s Coconut Cream Pie
Bring a taste of the tropics to your table with this SPLENDA® creamy sweet classic.


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1/4 cup flaked coconut
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
1/3 cup cornstarch
1/2 teaspoon salt
2 1/2 cups 1% low-fat milk
2 egg yolks
2 tablespoons butter
3/4 cup flaked coconut
1 1/4 teaspoons vanilla extract
1/4 teaspoon coconut extract
1 (9 inch) graham cracker pie crust


Prep: 25 Minutes


1.  Preheat oven to 350° F.

2.  Bake 1/4 cup coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.

3.  Combine SPLENDA® Granulated Sweetener, cornstarch, and salt in a heavy saucepan, mixing well. Gradually whisk milk into mixture. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat.

4.  Beat egg yolks until thick and pale. Gradually whisk 3/4 cup of hot milk mixture into yolks; add yolk mixture to remaining hot milk mixture, whisking constantly. Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly. Remove from heat; stir in butter, 3/4 cup coconut and flavorings. Immediately pour filling into crust. Cover with plastic wrap, gently pressing on filling. Chill 3 hours or until firm. Sprinkle remaining with toasted coconut.

Created date

May 2011

Nutritional Information

Calories 290
Caloriesfromfat 140
Fat 15 g
Satfat 7 g
Cholesterol 65 mg
Sodium 410 mg
Carbohydrate 33 g
Fiber 1 g
Sugars 21 g
Protein 5 g