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Coconut Custard Pie

35% calorie reduction from traditional recipePastry for single crust 9-inch pie
4 eggs
2 cups 2% milk
1 cup Equal� Spoonful*
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 cup toasted flaked coconut
1 teaspoon coconut extract (optional)*May substitute 24 packets Equal� sweetenerRoll pastry on floured surface into circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edges. Pierce inside of crust with tines of a fork. Bake in preheated 375 degree F oven 10 to 12 minutes or until light golden in color. Cool on wire rack while preparing filling.Beat eggs until well combined. Whisk in milk, Equal�, cornstarch and salt until blended. Stir in coconut and extract. Pour egg mixture into baked pastry shell. Bake in 375 degree F oven 30 to 35 minutes or until knife inserted near center comes out clean. Cool on wire rack. Serve at room temperature or well chilled.Makes 8 servingsNutrition information per serving: 194 cal., 6 g pro., 19 g carb., 11 g fat, 115 mg chol., 301 mg sodiumFood exchanges: 1 milk, 1/2 starch, 2 fat

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