Tropical Fruit Cream Pie
Bake Cookie Shell; cool completely. Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir half of the hot mixture into egg whites. Stir into remaining hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine, coconut extract and vanilla. Pour into pie shell. Press plastic wrap or waxed paper onto filling. Refrigerate at least 6 hours. Arrange fruit on pie just before serving. 8 SERVINGS. COOKIE SHELL Heat oven to 350 degrees. Spray pie plate, 9 X 1-1/4 inches, with nonstick cooking spray. Mix all ingredients. Press firmly against bottom and side of pie plate with fingers dipped in flour. Bake about 10 minutes or until set.
Contributor: Betty Crocker's Low-Fat
Yield: 8 servings
Preparation Time: 0:00
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