Coconut Flavored Custard In Meringue Pie Crust
|Cream of tartar||1⁄8 Teaspoon|
|Instant non-fat dry milk||1⁄3 Cup (5.33 tbs)|
|Artificial sweetener||3 Tablespoon (To Equal 3 Tablespoons Sugar)|
|Coconut extract||1⁄2 Teaspoon|
|Skim milk||1 Cup (16 tbs)|
|Vanilla bean piece/1/4 teaspoon vanilla extract||1 Small|
|Artificial sweetener||2 Teaspoon (To Equal 2 Teaspoons Sugar)|
|Coconut extract||1⁄4 Teaspoon|
|Unflavored gelatin||2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
Make Meringue Piecrust: Combine egg whites, cream of tartar and salt, and beat till soft peaks form.
Add dry milk, sweetener and coconut extract, beating until stiff.
Spread over the bottom and sides of a deep 9-inch pie plate.
Bake at 250Â° F. for 1 hour, or until meringue is set.
Let stand for several hours before using.
Make Custard Gelatin: Scald milk with small piece of vanilla bean, and let stand 10 minutes; remove bean. (If vanilla bean is not available, simply scald milk, and add extract).
Beat egg yolk with salt, sweetener and coconut extract, and add to hot milk, a little at a time, stirring constantly, until mixture coats the spoon.
In a small cup, sprinkle gelatin over cold water and let stand a few minutes.
Add to hot custard and stir well.
Transfer to dry crust and chill until filling is firm.