116 Fewer Calories
6g Less Fat
1/2 cup sugar
2 large eggs
2 tablespoons butter, melted
1 tablespoon all-purpose flour
1 cup low-fat (1%) milk
3/4 cup unsweetened shredded coconut
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 (9-inch) unbaked pie shell
Preheat oven to 350 degrees F.
Beat the sugar and eggs in a large bowl until pale yellow. Whisk in the butter and flour until blended. Add the milk, coconut, and both extracts. Pour into the prepared pie shell, transfer to a baking sheet, and bake until set, about 40 minutes. Chill pie for 2 hours before serving.
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 8 servings
Per Serving (1 slice) 187 Cal (54% from Fat, 8% from Protein, 38% from Carb); 4 g Protein; 11 g Tot Fat; 8 g Sat Fat; 2 g Mono Fat; 18 g Carb; 1 g Fiber; 15 g Sugar; 48 mg Calcium; 1 mg Iron; 80 mg Sodium; 70 mg Cholesterol
Original recipe courtesy Paula Deen: French Coconut Pie
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen
Bobby Deen is the younger son of celebrity chef Paula Deen. Like older brother Jamie, the Savannah resident has helped shape the Deen media empire with a series of highly successful commercial collaborations, ranging from three best selling cookbooks to the series Road Tasted on the Food Network and the award winning Lady and Sons Restaurant in Savannah. On a personal side, he was also named one of People Magazine's Most Eligible Bachelors in 2007.
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