Coconut Pie

• 1 baked pie shell
• 1 1/2 c. unsweetened coconut, grated
• 3 c. milk
• 3 Tbsp. cornstarch
• 1 tsp. vanilla extract
• 1 pkg. lo-cal whipped topping mix
• 1 Tbsp. granulated sugar substitute

1. Combine 3/4 cup coconut, 2 cups of the milk and the cornstarch in blender.
2. Blend thoroughly.
3. Pour into saucepan.
4. Cook and stir over medium heat until thickened.
5. Add remaining coconut and vanilla. Allow to completely cool.
6. Place 2 tablespoons of reserved coconut in baking pan and bake at 350u0b0, tossing slightly to brown.
7. Put the cooled coconut/milk mixture in baked pie shell. Prepare topping as directed on package.
8. After stiff peaks form, add sugar substitute and mix well.
9. Spread on top of coconut pie, sprinkle with toasted coconut.
10. Keep refrigerated.
11. Yield: 8 servings, calories per serving 102, not including pie crust calories.

shell, unsweetened coconut, milk, cornstarch, vanilla extract, local whipped topping mix, sugar substitute

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302362 (may not work)