Pineapple-Coconut Cream Pie

Ingredients

• 0.3 cup cornstarch 
• 1 large eggs lightly beaten
• 1 large egg white lightly beaten
• 0.5 teaspoon ginger fresh grated peeled
• 1.5 cups milk 1% low-fat
• 15.3 ounce pineapple in juice crushed drained canned
• 2 tablespoons stick margarine melted
• 0.5 cup sugar 
• 0.3 cup coconut or sweetened flaked
• 1 tablespoon coconut or sweetened flaked toasted
• 1.5 cups vanilla wafer crumbs reduced-calorie ( 40 cookies)
• 1.5 cups non-dairy whipped topping frozen thawed reduced-calorie

Equipment

• bowl
• frying pan
• sauce pan
• oven
• whisk
• wire rack
• plastic wrap

Directions

1. Preheat oven to 35
2. To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.
3. Bake at 350 for 8 minutes. Cool on a wire rack.
4. To prepare filling, combine the sugar, cornstarch, and egg in a medium bowl, stirring well with a whisk.
5. Heat milk over medium-high heat in a medium, heavy saucepan to 180 or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Reduce heat to low, and cook 2 minutes, stirring constantly.
6. Remove from heat; stir in pineapple, 1/4 cup coconut, and ginger.
7. Place pan in a large ice-filled bowl for 15 minutes or until egg mixture is chilled; stir occasionally.
8. Remove pan from ice. Fold in whipped topping, and spoon mixture into prepared crust.
9. Sprinkle top with toasted coconut. Cover with plastic wrap. Chill 2 hours.