- 1/4 cup flaked coconut
- 3/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 2 1/2 cups 1% low-fat milk
- 2 egg yolks
- 2 tablespoons butter
- 3/4 cup flaked coconut
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon coconut extract
- 1 (9 inch) graham cracker pie crust
- Preheat oven to 350 degrees F.
- Bake 1/4 cup coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
- Combine SPLENDA(R) Granulated Sweetener, cornstarch, and salt in a heavy saucepan, mixing well. Gradually whisk milk into mixture. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat.
- Beat egg yolks until thick and pale. Gradually whisk 3/4 cup of hot milk mixture into yolks; add yolk mixture to remaining hot milk mixture, whisking constantly. Cook over medium heat for 1 minute or until mixture comes to a boil, whisking constantly. Remove from heat; stir in butter, 3/4 cup coconut and flavorings. Immediately pour filling into crust. Cover with plastic wrap, gently pressing on filling. Chill 3 hours or until firm. Sprinkle remaining with toasted coconut.