Post by mandie68 on Feb 22, 2006 1:41:55 GMT -5
1/4 cup flaked coconut
3/4 cup Splenda granular
1/3 cup cornstarch
1/2 teaspoon salt
2 1/2 cups milk
2 egg yolks
2 Tablspoons butter
3/4 cup flaked coconut
1 1/4 teaspoons vanilla extract
1/4 teaspoon coconut extract
1 (9 inch) graham cracker crust
Preheat oven to 350 degrees F.
Bake coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
Combine Splenda, cornstarch and salt in a heavy saucepan, mixing well. Gradually whisk milk into splenda 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 custard mixture into yolks; add to remaining hot custard 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 and flavorings. Immediately pour filling into crust. Cover with plastic wrap, gently pressing on filling. Chill 3 hours or until firm. Sprinkle with toasted coconut.
3/4 cup Splenda granular
1/3 cup cornstarch
1/2 teaspoon salt
2 1/2 cups milk
2 egg yolks
2 Tablspoons butter
3/4 cup flaked coconut
1 1/4 teaspoons vanilla extract
1/4 teaspoon coconut extract
1 (9 inch) graham cracker crust
Preheat oven to 350 degrees F.
Bake coconut in a shallow pan, stirring occasionally, 5 to 6 minutes or until toasted. Set aside.
Combine Splenda, cornstarch and salt in a heavy saucepan, mixing well. Gradually whisk milk into splenda 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 custard mixture into yolks; add to remaining hot custard 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 and flavorings. Immediately pour filling into crust. Cover with plastic wrap, gently pressing on filling. Chill 3 hours or until firm. Sprinkle with toasted coconut.