Coconut Custard Pie

Coconut Custard Pie

SlenderiZing your holidays is easy using Zing™ Baking Blend. Now rich, creamy coconut indulgence will fit into your wellness plan and leave your tastebuds on cloud nine!

YIELDS

8 servings

INGREDIENTS

Crust

  • 1 cup all-purpose flour
  • 1/2 teaspoon Born Sweet Zing™ Baking Blend
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 cup canola oil
  • 3 tablespoons non-fat Greek yogurt
  • 1 large egg white
  • 1/2 teaspoon vanilla extract

Filling

  • 1/4 cup cornstarch
  • 2 large eggs
  • 1/3 cup Born Sweet Zing™ Baking Blend
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1 cup non-fat milk
  • 1/2 cup non-fat Greek yogurt
  • 3 tablespoons shredded, flaked unsweetened coconut

INSTRUCTIONS

Crust

Coat 9-inch glass pie plate with cooking spray; set aside.

Combine dry ingredients in medium bowl.

In small bowl, whisk together oil, yogurt, egg white and vanilla. Using your hands, add oil mixture to flour mixture to form dough. Shape dough into disk and place between two sheets of waxed paper. Roll to 12-inch circle; fit dough into prepared pie plate.

Filling

Preheat oven to 350°F.

Place all filling ingredients into a blender; mix on high for 30 seconds. Pour into pie shell and bake 45 to 55 minutes, or until knife inserted in center comes out clean.

Serve slightly warm or chilled. Store in refrigerator.

This recipe was created in accordance with the 2015 meal planning guidelines published by the American Diabetes Association.