Pineapple-Coconut Cream Pie

• Crust:
• 1 1/2 cups reduced-calorie vanilla wafer crumbs (about 40 cookies)
• 2 tablespoons butter or stick margarine, melted
• 1 large egg white, lightly beaten
• Cooking spray
• Filling:
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 large egg, lightly beaten
• 1 1/2 cups 1% low-fat milk
• 1 (15 1/4-ounce) can crushed pineapple in juice, drained
• 1/4 cup flaked sweetened coconut
• 1/2 teaspoon grated peeled fresh ginger
• 1 1/2 cups frozen reduced-calorie whipped topping, thawed
• 1 tablespoon flaked sweetened coconut, toasted

1. Preheat oven to 350u0b0.
2. To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350u0b0 for 8 minutes. Cool on a wire rack.
3. To prepare filling, combine the sugar, cornstarch, and egg in a medium bowl, stirring well with a whisk. Heat milk over medium-high heat in a medium, heavy saucepan to 180u0b0 or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Reduce heat to low, and cook 2 minutes, stirring constantly. Remove from heat; stir in pineapple, 1/4 cup coconut, and ginger. Place pan in a large ice-filled bowl for 15 minutes or until egg mixture is chilled; stir occasionally.
4. Remove pan from ice. Fold in whipped topping, and spoon mixture into prepared crust. Sprinkle top with toasted coconut. Cover with plastic wrap. Chill 2 hours.

crust, vanilla wafer crumbs, butter, egg white, cooking spray, filling, sugar, cornstarch, egg, milk, pineapple, coconut, fresh ginger, frozen reducedcalorie, coconut

Taken from www.myrecipes.com/recipe/pineapple-coconut-cream-pie (may not work)