Coconut Custard Pie

• 12 cup flaked coconut
• 9 inches pastry shells, refridgerated
• 4 eggs
• 12 teaspoon salt
• 1 34 cups nonfat milk
• sugar substitute equivalant to 1/2 c sugar
• 1 12 teaspoons coconut extract
• 12 teaspoon vanilla extract

1. Preheat oven 350.
2. Place coconut in a ungreased 9" pie plate bake at 350 for 4 mins stirring several times ( coconut will not be fully toasted), set aside.
3. Line unpricked pastry shell with a double thickness of heavy duty foil.
4. Bake at 450 for 8 minutes Remove foil; bake 4-6 mins longer.
5. Cool.
6. In a mixing bowl beat the eggs and salt for 5 mins ( mixture will be lemon colored and slightly thickened).
7. Add the milk, sugar substitute, coconut extract, and vanilla.
8. Transfer to crust.
9. (crust will be full).
10. Bake 350 for 30 minutes Sprinkle with coconut.
11. Bake 8-10 mins longer or until a knife inserted in the center comes out clean, and coconut is lightly browned.
12. Cool on wire rack for 1 hours Cover and refridgerate.

coconut, pastry shells, eggs, salt, nonfat milk, sugar substitute, coconut, vanilla

Taken from www.food.com/recipe/coconut-custard-pie-421913 (may not work)