Categories: Candy

Ingredients

• 1 unbaked refrigerated or homemade pie
• crust for a 9-inch pie
• 1 (14 0z.) cab fat-free sweetened condensed milk
• 1 cup unsweetened shredded coconut,
• divided use
• 2 1/ to 3 cups white chocolate chips
• tsp. coconut extract
• Pinch salt

Directions

1. Line an 8-inch square baking pan with foil or parchment paper. Coat oil or parchment with nonstick spray.
2. Roll crust to 1/4 inch thick. Cut crust into 8 1/4 inch square. Place crust in prepared baking pan. Crust will go up sides a little. This is okay. Refrigerate 15 to 20 minutes.
3. Heat oven to 350 degrees. Pierce crust all over with the tines of a fork. Bake until edges are slightly browned, 15 to 20 minutes. Cool.
4. Meanwhile, in a medium saucepan, combine the condensed milk and 1/2 cup of the shredded coconut and cook, stirring constantly, for 2 minutes. Add the white chocolate chips and cook, stirring until melted. Turn off heat and stir in coconut extract and salt. Immediately pour over crust. Top mixture with the remaining coconut, pressing it lightly with your fingers so it adheres to the fudge. Let cool 1 hour at room temperature before cutting into small squares. Fudge will keep in an air-tight container for 5 days.

5. Makes 36 pieces

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