Coconut-Almond Pie

Crust less, with a crunchy topping, this creamy pie is a masterful finale to a special meal.

Makes 8 servings

6 graham crackers (2 1/2" squares), finely crushed

1/2 cup shredded coconut

1/2 ounce sliced almonds

2 cups evaporated skimmed milk

1 cup egg substitute

1/4 cup granulated sugar

1 teaspoon coconut oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon ground cinnamon

Preheat oven to 325oF. Adjust oven rack to divide oven in half. Spray a deep, 9" glass or ceramic pie plate or 8" springform pan with nonstick cooking spray. Sprinkle bottom of pie plate or sides of springform pan with 2 tablespoons of the graham cracker crumbs; set aside. Spread coconut and almonds evenly in small baking pan; bake, stirring once or twice, 5 minutes, until golden brown. Cool; stir in remaining graham cracker crumbs. Set aside.

In medium bowl, with wire whisk, combine milk, egg substitute, sugar, oil, vanilla, almond extract and cinnamon. Transfer milk mixture to prepared pie plate; sprinkle evenly with reserved coconut mixture. Bake 35-45 minutes, until knife inserted near center comes out clean. (If topping is getting too brown while baking, cover loosely with foil.) Transfer pie to wire rack to cool.

EACH SERVING (1/8 OF PIE) PROVIDES: 1/2 Milk, 1/2 Protein, 1/4 Bread, 50 Optional Calories

PER SERVING: 152 Calories, 4 g Total Fat, 2 g Saturated Fat, 3 mg Cholesterol, 167 mg Sodium, 21 g Total Carbohydrate, 1 g Dietary Fiber, 9 g Protein, 203 mg Calcium .

Recipe from Weight Watchers Slim Ways Mexican