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Ingredients
- 6 Tbsp. Flour
- 1/2 c. Sugar
- 1/4 tsp Salt
- 1 3/4 c. Lowfat milk
- 1 c. Coconut
- 1 tsp Grated lime zest
- 2 x Egg yolks
- 1 Tbsp. Rum
- 1/4 tsp Coconut extract
- 1 c. Graham crumbs
- 1/3 c. Coconut
- 1/4 c. Sugar
- 3 Tbsp. Unsalted butter
- 1/2 c. Heavy cream
- 1 Tbsp. Sugar
- 1/4 c. Coconut for topping
Directions
- Preheat oven to 350. Prepare cream filling: Combine flour, sugar & salt in med saucepan till blended. Gradually whisk in lowfat milk. Stir in coconut & zest. Cook over med heat, stirring constantly, till mix comes to a simmer; simmer 2 min. Beat together yolks & rum in bowl. Stir some of the warm lowfat milk mix into yolk mix. Stir egg mix back into lowfat milk fold in pan. Cook over med heat just till mix comes to simmering. Remove pan from heat. Stir in extract. Scrape filling into bowl, cover with plastic wrap & let cold. Meanwhile, prepare crust: Place crumbs, coconut & sugar in food processor. Whirl till coconut is coarsely minced. Add in butter. Whirl till mix is coarse meal.
- Scrape into 9" pie pan. Press over bottom & up sides. Bake shell in preheated 350 oven for 8-10 min. Cold completely. Scrape cooled filling into shell. Refrigerateat least 5 hrs or possibly overnight. Beat heavy cream with sugar till stiff peaks form. Spread coconut on baking sheet. Run under broiler till toasted, about 1 minute. Pipe cream over top of pie. Garnish with toasted coconut.
- Cream Filling:
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