coconut cream pie??!!!

[m4star]

OK I know no one will believe me but I had coconut cream pie yesterday for the very first time. It was heavenly! And I am sure it was by no means light. I was wondering if anyone knows of a recipe for a variation of this that is somewhat lighter? I'm not a big pie crust eater, to me it's all about the filling. So I don't mind cakes, tarts, etc... I just really was blown away by this simply decadent dessert.

[Grace]

Here are two I found. I haven't made either of them though, so I don't know which one is better, sorry. Good luck if you try them!


CookWare(tm) from Cooking Light(r)

Sky-High Coconut Cream Pie

SOURCE: Cooking Light YEAR: March 2000 PAGE: 97

INGREDIENTS FOR 10 SERVINGS:
Filling:
3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups 1% low-fat milk
2 large eggs, lightly beaten
2 tablespoons cream of coconut (such as Coco Lopez)
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1 (6-ounce) reduced-fat graham cracker crust
Meringue:
1 cup sugar
1/2 cup water
8 large egg whites
1 teaspoon cream of tartar

INSTRUCTIONS:
1. Combine first 3 ingredients in a heavy saucepan. Combine milk and eggs;
gradually add to sugar mixture. Bring to a boil over medium heat; cook 1
minute or until thick, stirring constantly with a whisk. Remove from heat;
stir in cream of coconut and extracts. Pour filling into pie crust. Cover with
plastic wrap, and chill until firm (about 2 hours).

2. To prepare meringue, combine 1 cup sugar and water in a small saucepan;
bring to a boil. Cook, without stirring, until candy thermometer registers 240
degrees. Beat egg whites and cream of tartar at high speed of a mixer until
foamy. Pour hot sugar syrup in a thin stream over egg white mixture, beating
at high speed until stiff peaks form. Remove plastic wrap from filling. Spread
the meringue evenly over filling, sealing to edge of crust.

3. Preheat oven to 350 degrees.

4. Bake at 350 degrees for 15 minutes or until lightly browned; cool on a wire
rack. Chill until set. Yield: 10 servings (serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 288 (16% from fat); FAT 5g (sat 2.1g, mono 1.4g, poly 1.2g); PROTEIN
6.5g; CARB 53.8g; FIBER 0.1g; CHOL 46mg; IRON 0.6mg; SODIUM 215mg; CALC 67mg


CookWare(tm) from Cooking Light(r)

Coconut Cream Pie With Pineapple

SOURCE: Cooking Light YEAR: July 2000 PAGE: 116

INGREDIENTS FOR 8 SERVINGS:
Crust:
1 cup all-purpose flour, divided
3 tablespoons ice water
2 tablespoons sugar
1/8 teaspoon salt
1/4 cup vegetable shortening
Cooking spray
Filling:
1 (8-1/4-ounce) can crushed pineapple in heavy syrup
3/4 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1-1/2 cups 1% low-fat milk
2 large eggs, lightly beaten
2 tablespoons cream of coconut (such as Coco Lopez)
1/4 teaspoon coconut extract
1/4 teaspoon vanilla extract
1-1/2 cups frozen fat-free whipped topping, thawed
1/4 cup flaked sweetened coconut, toasted

INSTRUCTIONS:
1. Preheat oven to 425 degrees.

2. To prepare crust, lightly spoon flour into dry measuring cups, and level
with a knife. Combine 1/4 cup flour and water; stir with a whisk until
well-blended.

3. Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt in a
bowl; cut in shortening with a pastry blender or 2 knives until the mixture
resembles coarse meal. Add slurry; mix with a fork until flour mixture is
moist.

4. Press mixture gently into a 4-inch circle on heavy-duty plastic wrap, and
cover with additional plastic wrap. Roll dough, still covered, into a 12-inch
circle. Freeze for 10 minutes.

5. Remove 1 sheet of plastic wrap, and fit the dough into a 9-inch pie plate
coated with cooking spray. Remove the top sheet of plastic wrap. Fold edges
under, and flute. Line the dough with a piece of foil, and arrange pie weights
or dried beans on foil. Bake at 425 degrees for 20 minutes or until the edge
is lightly browned. Remove pie weights and foil; cool crust on a wire rack.

6. To prepare filling, drain pineapple in a colander, and spoon into the
prepared crust. Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a
saucepan, and stir in milk. Bring to a boil; cook for 1 minute, stirring with
a whisk. Gradually add about 1/3 cup hot custard to beaten eggs; stir
constantly with a whisk. Return egg mixture to pan. Cook for 2 minutes or
until thick, stirring constantly. Remove mixture from heat; stir in cream of
coconut and extracts. Spoon mixture into the prepared crust. Cover surface of
filling with plastic wrap; chill until set (about 2 hours).

7. Remove plastic wrap, and spread whipped topping evenly over filling.
Sprinkle with coconut. Yield: 8 servings.

NUTRITIONAL INFORMATION:
CALORIES 319 (28% from fat); FAT 10g (sat 6.4g, mono 2.4g, poly 0.5g); PROTEIN
5g; CARB 51.9g; FIBER 0.9g; CHOL 73mg; IRON 1.2mg; SODIUM 226mg; CALC 68mg

[greysangel]

This was on the WW site and looked pretty good.

Enjoy! I haven't tried it yet but it looks good http://www.cookinglight.com/bbs/smile.gif coconut cream pie

Prep Time 15 min
Cook Time 7 min
Level of Difficulty Moderate
Was | 9 POINTS Now | 6 POINTS cakes |

Your friends and family will never believe that this sinful-tasting, creamy-smooth, coconut-packed pie is a healthy one! The trick to intense coconut flavor with minimal fat? Toasting the coconut first.


Ingredients
1 1/4 cup(s) packaged shredded coconut
3 cup(s) fat-free half-and-half
1/2 cup(s) fat-free egg substitute
1/2 cup(s) sugar
1/2 cup(s) all-purpose flour
1/4 tsp table salt
1 1/2 tsp vanilla extract
6 oz reduced-fat graham cracker pie crust

Instructions
Preheat oven to 350°F.

Spread coconut out on a large baking sheet. Bake until golden brown, stirring frequently, 5 to 7 minutes.

In a medium saucepan, whisk together half-and-half, egg substitute, sugar, flour and salt. Set pan over medium-high heat and bring mixture to a boil, stirring constantly with a wire whisk. Remove from heat and stir in 1 cup toasted coconut and vanilla extract. Pour mixture into pie crust, cover with plastic and refrigerate until firm, 2 hours.

Top with remaining 1/4 cup toasted coconut before serving. Cut into 8 slices.

Chef Tips

We renovated Coconut Cream Pie by:
Using a reduced-fat graham cracker pie crust instead of one that’s butter-rich.

Using fat-free half-and-half instead of heavy cream.

Substituting fat-free egg substitute for whole eggs.

Reducing the total amount of sugar.

POINTS
Serves | 8
POINTS per serving | 6

[Pat]

I have made the Coconut Cream Pie with Pineapple that Grace posted and it is very good. I also use the following recipe which is from the CL Five Star Recipe Cookbook. It has more calories per serving in our house as we cannot cut a pie into 9 pieces. The best we can do is about 6 servings and my skinny husband sometimes has 2 servings. Oh, to be able to eat anything you want and still be slim!



* Exported from MasterCook *

Coconut Cream Pie

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup vanilla wafer crumbs (26 wafers)
2 tablespoons reduced-calorie margarine -- melted
Vegetable cooking spray
1/3 cup plus 1 tablespoon sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 1/2 cups skim milk
2 egg yolks -- lightly beaten
1/2 cup plus 1 tablespoon flaked coconut -- divided
1 teaspoon vanilla extract
1/2 teaspoon imitation coconut extract
3 egg whites
3 tablespoons sugar

Combine crumbs and margarine in a bowl and stir well. Press into bottom and up sides of a 9-inch pieplate coated with cooking spray. Bake at 350 for 10 minutes; cool on a wire rack.

Combine 1/3 cup plus 1 tablespoon sugar, cornstarch, and salt in a heavy saucepan; gradually stir in milk. Cook over medium heat, stirring constantly with a wire whisk, until mixture comes to a boil. Cook mixture 1 additional minute, and remove from heat.

Gradually stir one-fourth of hot mixture into yolks, and add to remaining hot mixture. Cook over medium heat, stirring constantly, 2 minutes or until mixture thickens. Remove from heat, and stir in 1/2 cup coconut, vanilla, and coconut extract. Cover with plastic wrap, and set aside.

Beat egg whites at high speed of an electric mixer until foamy. Gradually add 3 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).

Pour hot filling into prepared crust. Spread egg white mixture over hot filling, sealing to edge of crust. Sprinkle with remaining 1 tablespoon coconut. Bake at 325 for 25 minutes or until golden. Cool completely on a wire rack. Yield: 9 servings (serving size: 1 slice)

Calories 220 Protein 4.9g Fat 8.8g Carbohydrate 29.9g Fiber .3g Cholesterol 50mg Iron .5mg Sodium 219mg Calcium 97mg