Recipe courtesy of Shazia Edmonds and Drew Edmonds
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Cut the Calories Coconut Cream Pie
Total:
2 hr 40 min
Prep:
20 min
Inactive:
2 hr 10 min
Cook:
10 min
Yield:
8 servings
Level:
Easy
Total:
2 hr 40 min
Prep:
20 min
Inactive:
2 hr 10 min
Cook:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

Crust: 
Filling:
Topping:

Directions

For the crust: Crush or grind the graham crackers. Add the melted butter to the crackers. Once mixed, press the mixture into a 9-inch pie pan with back of a spoon. Make sure the crust is even throughout. Place the crust in the refrigerator. 

For the filling: Bring the milk, flour, sugar substitute, salt and beaten eggs to a boil on low to medium heat, stirring occasionally. Once the mixture starts boiling, remove from the heat; the consistency should be thick. Add the coconut and the vanilla and blend together. Then pour in the chilled pie crust. Place the pie in the refrigerator, 10 to 20 minutes. 

For the topping: Whip the cream until the consistency is thick. Add the coconut and sugar substitute. Put the mixture over the chilled filling and then sprinkle extra coconut on top! Chill for at least 2 hours. 

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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