- 1 1/2 cups reduced-calorie vanilla wafer crumbs (about 40 cookies)
- 2 tablespoons butter or stick margarine, melted
- 1 large egg white, lightly beaten
- Cooking spray
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1 large egg, lightly beaten
- 1 1/2 cups 1% low-fat milk
- 1 (15 1/4-ounce) can crushed pineapple in juice, drained
- 1/4 cup flaked sweetened coconut
- 1/2 teaspoon grated peeled fresh ginger
- 1 1/2 cups frozen reduced-calorie whipped topping, thawed
- 1 tablespoon flaked sweetened coconut, toasted
- calories 261
- caloriesfromfat 29 %
- fat 8.3 g
- satfat 5.3 g
- monofat 1.8 g
- polyfat 0.6 g
- protein 4 g
- carbohydrate 43.2 g
- fiber 0.9 g
- cholesterol 37 mg
- iron 0.8 mg
- sodium 152 mg
- calcium 87 mg
How to Make It
Preheat oven to 350°.
To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes. Cool on a wire rack.
To prepare filling, combine the sugar, cornstarch, and egg in a medium bowl, stirring well with a whisk. Heat milk over medium-high heat in a medium, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Reduce heat to low, and cook 2 minutes, stirring constantly. Remove from heat; stir in pineapple, 1/4 cup coconut, and ginger. Place pan in a large ice-filled bowl for 15 minutes or until egg mixture is chilled; stir occasionally.
Remove pan from ice. Fold in whipped topping, and spoon mixture into prepared crust. Sprinkle top with toasted coconut. Cover with plastic wrap. Chill 2 hours.