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Pineapple-Coconut Cream Pie

Yield 8 servings (serving size: 1 wedge)

Ingredients

  • Crust:
  • 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
  • Filling:
  • 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

Nutrition Information

  • 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

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.