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If you thought your days of coconut cream pie were over once you started that diet, then you havent tried this recipe. Its more or a macaroon-custard-souffle than a &quot;cream&quot; pie, but it is delicious nonetheless. The best part? You dont even have to make a crust for it because it makes its own as it bakes. Thats why its called impossible!
Preheat oven to 350ºF. Spray 9-inch pie plate with butter flavored cooking spray.
Beat Egg Beaters with milk and light butter. Add flour and Splenda and whisk until smooth. Stir in coconut and vanilla. Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Allow to cool for at least 15 minutes before serving. I prefer to let it cool, then refrigerate it overnight before serving. Cover and refrigerate any remaining pie.
*If you want this pie to be completely sugar free, you will have to purchase unsweetened coconut or shred your own. You might want to add some extra Splenda as well--to make up for the sugar thats in regular packaged coconut. Also, you can substitute 1 cup egg whites (about 6 or 7) for the Egg Beaters.

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The text includes fifty-three "n"s in total.
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