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 The Medieval Diet - Ye Village Bakery

Royal Coconut Crème Pie, a Medieval Recipe

Serves 6 generously for about  250 calories

Toasted coconut ‘tis as easy as pie to make thyself.  Simply place coconut on baking sheet that hath been sprayed with non-stick cooking spray & place beneath broiler.  

Watch carefully so that ‘tis doeth not burn.  

Toasted coconut will also add a defining beauty to this masterpiece of a pie. Wear thy Hawaiian shirt whilst enjoying this tasty goody.

 

Ye Old Ingredients

CRUST

1 Cup of Freshly Shredded Flaky Coconut - Packed
2 Tablespoons of Melted Butter

Spray an 8 inch pie pan with non-Stick cooking spray.  Mix coconut & melted butter.  Press hard into bottom of plate to form crust.  Bake in preheated 350 degree oven till golden – about 10 minutes.  Allow to cool completely before filling.

FILLING

1 Small Box of Sugar-Free, Fat-Free Instant Vanilla Pudding
½ Cup of Freshly Shredded Flaky Coconut - Packed
Skimmed Milk (To Prepare Pudding)
1 Teaspoon REAL Vanilla Extract

Prepare pudding as directed on package with skimmed milk.  Add vanilla.  Fold in coconut.  Pour into crust.  Allow to rest in refrigerator for about 1 hour.

TOPPING

½ Container of Lite Whipped Topping, Thawed
¼ Cup of Toasted Coconut

Spread on topping.  Top with toasted coconut.  Dash with nutmeg, if desired. 

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