Ingredients
3/4 cup all-purpose flour1/3 cup sweetened shredded coconut3 tablespoons brown sugar3 tablespoons cold reduced-fat butterFILLING:1/3 cup all-purpose flour1/4 cup sugarSugar substitute equivalent to 1/4 cup sugar1/4 teaspoon salt2-1/2 cups fat-free milk2 eggs, lightly beaten1/2 cup sweetened shredded coconut2 teaspoons coconut extract1 can (20 ounces) reduced-sugar cherry pie filling
Preparation
In a small bowl, combine the flour, coconut and brown sugar; cut in butter until crumbly. Press into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 7-10 minutes or until lightly browned. Cool on a wire rack.
In a small saucepan, combine the flour, sugar, sugar substitute and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat.
Stir a small amount of hot filling into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat.
Gently stir in coconut and extract. Pour over crust. Refrigerate until set. Top with pie filling. Refrigerate for at least 2 hours before cutting.
