Source: uninvitedguest

Sugar-free version of the classic.

Servings

1 tsp vanilla extract
1.5 cup lowfat milk
3 eggs , slightly beaten
0.25 tsp salt
0.25 tsp ground nutmeg
0.75 cup SPLENDA® No Calorie Sweetener, granulated (not the "baking" kind)
1 Crust, pie, ready to bake, 10" , or any pie crust of your choice
1 cup flaked unsweetened coconut (shredded)

1 Preheat oven to 400 degrees F. In a bowl, whisk together the eggs, Splenda, salt, nutmeg, and vanilla extract.
2 Heat the milk on the stovetop until hot, and slowly add to the egg mixture, stirring rapidly to prevent the eggs from scrambling.
3 Stir in the shredded coconut. (If desired, you can toast it first, or toast a small amount to sprinkle on top of the pie when finished baking as a garnish).
4 Pour custard into pie crust (or baking dish if not using the crust) and bake for approximately 30 minutes, until set. Cool and serve either warm or chilled. Store in the refrigerator.

*Note: Often it is hard to find unsweetened coconut. See method below for using fresh coconut: Preheat oven to 350 degrees F. Locate the 3 indented "eyes" on the nut. Using a paring knife and a gentle pressure and twisting motion, "drill" a hole into 2 of the "eyes." (This is a very soft part of the shell, and isn't as dangerous as it sounds... but do be careful). Drain the water out. Place drained coconut into the hot oven, and bake for 10-15 minutes. The coconut meat will expand and crack the shell. Remove from oven and let cool. As it cools, the meat will shrink away from the shell. Pry open along the crack, or gently hit with a mallet. The meat will release easily. Using a vegetable peeler, remove the brown skin form the meat. Shred. Freezes well.