Toasted Coconut Pie

No hardcore hobbit today, but really, what hobbit would say no to pie? We had this tasty pie this weekend and I just had to share. For years I have been buying all sorts of coconut cream pies for my husband. It’s his favourite but I’ve never tried to make one because I just didn’t trust myself to get it right. Each store bought pie I got for him was a store bought disappointment. We just weren’t achieving an acceptable level of coconut flavour. So, it’s time I gave it a go. To us the best kind of coconut is toasted coconut. If making it on our own is the only way we can make this happen, then we are going to bring it! I did…and epic coconut flavour was achieved.

  • 10 reduced fat oreo cookies, crushed (creamy center and all)
  • 1/2 unpacked brown sugar
  • 1/4 cup splenda
  • 2 egg whites
  • 370 ml can evaporated skim milk
  • 1 tbl cornstarch
  • 1 tsp vanilla extract
  • 2 tsp coconut extract
  • 1/4 cup toasted coconut
  1. Press the crushed oreos into a pie pan to from your crust.
  2. Mix together the cornstarch, splenda and brown sugar in a pot. Slowly add the egg whites, vanilla extract, coconut extract and milk while whisking to keep smooth.
  3. Heat the mixture on medium heat, whisking frequently, until it thickens.
  4. Stir in the toasted coconut, reserving some of it to sprinkle on top of the pie.
  5. Pour carefully over the crust. Top with remaining coconut and allow to cool.
  6. Best if left in the fridge overnight.

Serves 8. Each serving contains 147 calories, 2.5 grams fat, 30.4 grams carbs, .5 gram fibre, and 5.8 grams protein. I have figured out where they were hiding all the coconut flavour in all those store bought pies….it was in my cupboard all this time.

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