Coconut Custard Pie
|All purpose flour||3⁄4 Cup (12 tbs)|
|Margarine||2 2⁄3 Tablespoon (2 Tablespoons Plus 2 Teaspoons)|
|Plain low fat yogurt||1⁄4 Cup (4 tbs)|
|Skim milk||2 Cup (32 tbs)|
|Low calorie custard mix||2 Ounce (2 Envelopes Enough For Two 4 Ounce Servings)|
|Shredded coconut||2 2⁄3 Tablespoon, toasted (2 Tablespoons Plus 2 Teaspoons)|
In mixing bowl combine flour and salt; with pastry blender, or 2 knives used scissors-fashion, cut in margarine until mixture resembles coarse meal.
Add yogurt and mix thoroughly to form dough.
Form dough into a ball; wrap in plastic wrap and refrigerate for at least 1 hour (may be kept in refrigerator for up to 3 days).
Preheat oven to 400°F.
Between 2 sheets of wax paper roll dough, forming a 10-inch circle about 1/8 inch thick.
Carefully remove paper and fit dough into a 9-inch pie plate; fold under any dough that extends beyond edge of plate and flute or crimp edge.
Using a fork, prick bottom and sides of pie shell; bake until lightly browned, 15 to 20 minutes.
Remove pie plate to wire rack and let cool; while crust is cooling, prepare filling.
In 1-quart saucepan heat milk just to a simmer (do not boil); add custard mix and cook over low heat, stirring constantly, until powder is completely dissolved, about 1 minute.
Stir in coconut and remove from heat; let cool slightly, then pour into cooled crust.
Cover and refrigerate until firm, about 1 hour.