Double Coconut Cream Pie (without whipped topping)

1 package (3 cups) unsweetened coconut, separated (3 cups loosely packed plus 1/4 cup Splenda + 2 cups loosely packed)
7 tablespoons Land of Lakes Light Butter with Canola, separated (5 tablespoons melted + 2 tablespoons)
1/2 cup Hershey's Dark Chocolate Mildly Sweet Chocolate Chips (or Russell Stover Sugar Free Dark Chocolate equivalent)
Egg Beaters, 1/2 cup (equivalent to 2 large eggs)
1/2 cup Splenda
1/4 cup all-purpose flour
1/2 teaspoon vanilla extract
2 cups Organic Low-Fat Milk
Add whipped topping, as desired

1. Preheat oven to 350 degrees. Mist a 9-inch pie plate with cooking spray. Place 3 cups (loosely packed) unsweetened coconut plus 1/4 cup Splenda in a bowl. Melt 5 tablespoons light butter and stir into coconut until moistened. Press mixture into bottom and sides of pie plate. Bake until crust is deep golden brown, about 20-25 minutes. Check often -- if edges are browning before bottom, cover edges with strips of foil. Transfer crust to wire rack. Sprinkle chocolate chips over hot crust and let stand for 5 minutes, until melted. Gently spread chocolate over bottom of crust. Refrigerate crust for 10 to 15 minutes.
2. In a bowl, whisk egg beaters, Splenda, flour and vanila until smooth. Warm milk in a pan over medium heat until nearly simmering. Whisking constantly, slowly pour hot milk into egg mixture. Return milk mixture to pan. Cook over low heat, stirring constantly, until mixture begins to boil and thickens enough to coat back of a spoon, about 5 minutes. Remove from heat, stir in remaining 2 cups coconut (loosely package) and 2 tablespoons light butter; let stand 10 minutes, stirring occasionally. Pour custard into crust. Cover with plastic wrap, pressing directly against surface of custard, and chill completely, about 1-1/2 hours.
3. Add whipped topping as serving, if desired.


Serving Size: Pie makes 8 servings.