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Old Fashioned Coconut Cream Meringue Pie




Source of Recipe


JoAnna Lund






Recipe Introduction


Jackie Tacey, Rock Island, IL, requested a healthy version of her favorite old fashioned coconut cream meringue pie. Cliff has been raving about "His Pie" ever since I served this to him! He said it tasted just like the pie his Grandma Lund made "just for him" years ago.
Serves 8





List of Ingredients



• 1 refrigerated unbaked 9-inch Pillsbury Piecrust
  
• 2 (4-serving) packages JELL-O Sugar Free Vanilla Cook & Serve Pudding Mix
  
• 1 1/3 cups Carnation Nonfat Dry Milk Powder
  
• 2 1/2 cups water
  
• 1 1/2 teaspoons coconut extract*
  
• 1/4 cup flaked coconut*
  
• 6 egg whites
  
• 1/2 cup Splenda
  






Instructions



1. Preheat oven to 450 degrees. Place piecrust in a 9-inch pie plate
   . Flute edges and prick with a fork. Bake 8 to 10 minutes or until lightly browned. Place pie crust on a wire rack. Meanwhile, in a medium saucepan, combine dry pudding mixes, dry milk powder, and water. Cook over medium heat, stirring constantly until mixture thickens and starts to boil. Remove from heat. Stir in 1 teaspoon coconut extract and 3 tablespoons flaked coconut. Spread mixture evenly in piecrust. In a large bowl, beat egg whites with an electric mixer until soft peaks form. Add remaining 1/2 teaspoon coconut extract and Splenda. Continue beating until stiff peaks form. Spread meringue mixture evenly over filling mixture, being sure to seal to edges. Evenly sprinkle remaining 1 tablespoon flaked coconut over top. Bake 5 minutes at 450 degrees or until peaks of meringue starts to turn brown. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings.
   






Final Comments


Each serving equals:
HE: 1/2 Bread, 1/2 Skim Milk, 1/4 Protein, 1 Slider, 4 Optional Calories
*************************************************************
208 Calories, 8gm Fat, 7gm Protien,
27gm Carbohydrate, 427mg Sodium, 1gm Fiber
*************************************************************
DIABETIC: 1 1/2 Starch, 1 Fat, 1/2 Skim Milk

"Healthy Exchanges Food
Newsletter, April 1996, pg. 4"