Coconut Pie Crust
2 cups unsweetened flaked coconut
2 tablespoons granular Splenda (***See note.)
3 tablespoons butter, melted Combine the unsweetened flaked coconut, the Splenda, and the melted butter in a mixing bowl and toss to combine them thoroughly.
Turn the mixture into a 9-inch pie plate and distribute it evenly over the bottom and sides of the plate, pressing it to form a firm, even crust.
Bake at 325 degrees for about 20 minutes, or until the crust is golden but not darkly browned.
Cool thoroughly on a wire rack before filling.
***Note: I don't like a terribly sweet pie crust. I suggest you taste the ingredients before baking and adjust the sweetening to your own personal taste.
Di's Coconut Cream Pie
1 Coconut Pie Crust (***See recipe above.)
1 1/2 cups unsweetened flaked coconut
4 tablespoons granular Splenda, divided (to taste)
1/2 teaspoon vanilla
1 3/4 cups heavy cream, divided
1 5-ounce package sugar free instant vanilla pudding mix
3/4 cup water Prepare the Coconut Pie Crust and let cool completely.
In a small bowl, combine the unsweetened flaked coconut and 1 1/2 tablespoons of the granular Splenda. Toss to combine the coconut and the Splenda thoroughly. Set aside.
Whip 1 cup of the cream until stiff peaks form. Add 1 tablespoon of the granular Splenda and the vanilla and continue whipping to combine thoroughly. Taste test and adjust the sweetener if necessary to suit your own personal taste. Set aside.
In a large bowl, combine the pudding mix, 3/4 cup of the cream, and all the water. Beat until the pudding mixture thickens. Fold 1 cup of Splenda-sweetened coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the cooled Coconut Pie Crust.
Spread the remaining whipped cream on top of the pie. Sprinkle with the remainder of the coconut.
Cover carefully with plastic wrap and refrigerate until it is time to serve.
Serves 6 to 8.
Make Ahead Holiday Recipes, Part III: Holiday Desserts
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