COCONUT CREAM PIE WITH PINEAPPLE CRUST: 1 cup all-purpose flour 3 tablespoons ice water 2 tablespoons sugar 1/8 teaspoon salt 1/4 cup vegetable shortening Cooking spray FILLING: 1 (8 1/4-ounce) can crushed pineapple in heavy syrup 3/4 cup sugar 1/4 cup cornstarch 1/4 teaspoon salt 1 1/2 cups 1% low-fat milk 2 large eggs, lightly beaten 2 tablespoons cream of coconut (such as Coco Lopez) 1/4 teaspoon coconut extract 1/4 teaspoon vanilla extract 1 1/2 cups frozen fat-free whipped topping, thawed 1/4 cup flaked sweetened coconut, toasted

Preheat oven to 425°F.

To prepare crust, lightly spoon flour into dry measuring cups, and level with a knife. Combine 1/4 cup flour and water; stir with a whisk until well-blended.
Combine 3/4 cup flour, 2 tablespoons sugar, and 1/8 teaspoon salt in a bowl; cut in shortening with a pastry blender or 2 knives until the mixture resembled coarse meal. Add slurry; mix with a fork until flour mixture is moist.

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll dough, still covered, into a 12-inch circle. Freeze for 10 minutes.

Remove 1 sheet of plastic wrap, and fit the dough into a 9-inch pie plate coated with cooking spray. Remove the top sheet of plastic wrap. Fold edges under, and flute. Line the dough with a piece of foil, and arrange pie weights or dried beans on foil. Bake at 425°F for 20 minutes or until the edge is lightly browned. Remove pie weights and foil; cool crust on a wire rack.

To prepare filling, drain pineapple in a colander, and spoon into the prepared crust. Combine 3/4 cup sugar, cornstarch, and 1/4 teaspoon salt in a saucepan, and stir in milk. Bring to a boil; cook for 1 minute, stirring with a whisk. Gradually add about 1/3 cup hot custard to beaten eggs; stir constantly with a whisk. Return egg mixture to pan. Cook for 2 minutes or until thick, stirring constantly. Remove mixture from heat; stir in cream of coconut and extracts. Spoon mixture into the prepared crust. Cover surface of filling with plastic wrap; chill until set (about 2 hours).

Remove plastic wrap, and spread whipped topping evenly over filling. Sprinkle with coconut.

Serves 8.

1 Serving: Calories: 319 (Cal. from fat: 28%), Fat: 10g (Saturated: 6.4g), Cholesterol: 73mg, Sodium: 226mg, Carbohydrate: 51.9g, Protein: 5g.

[Cooking Light, July 2000]