1 cup sweetened flaked coconut, divided
3/4 cup Splenda No Calorie Sweetener, Granular
1/4 cup cornstarch
1/2 teaspoon salt
2 1/2 cups skim milk
2 egg yolks
1 1/2 teaspoons vanilla
1/4 teaspoon coconut extract
1 8 inch prepared graham cracker pie crust
Garnish: low fat whipped topping, optional

Preparation Instructions:

Toast 1/4 cup of the coconut in 350 degree oven 3 to 5 minutes, stirring occasionally, until lightly browned. Let cool. Reserve for topping.

Mix together well, in heavy saucepan, Splenda, cornstarch and salt. Grandually whisk in milk. Cook over medium heat, whisking constantly, until thickened and bubbly. Remove from heat.

Beat egg yolks, in medium bowl, until thick and pale. Gradually whisk in 3/4 cup hot milk mixture. Whisk egg mixture into milk mixture in saucepan. Return to heat; cook, whisking constantly, until comes to boil. remove from heat; stir in remaining coocnut, vanilla and coconut extract. Immediately pour into crust.

Cover pie with plastic wrap, gently pressing onto filling. Chill 3 hours or until firm. Sprinkle with toasted coconut and garnish with a little whipped topping if desired. Makes 8 servings.