I found this recipe on the Coconut pack, and substituted the sugar with Splenda. It's pretty good for those that are watching their sugar intake.
all purpose flour
eggs, separated (put aside)
graham cracker pie crust
1Combine splenda, flour and salt in heavy pot. Stir in milk. Stir over medium heat until thick and comes to a boil. Remove from heat, add beaten egg yolks. Cook 2 mins. Remove from heat again, add vanilla, butter, and flaked coconut. Mix well and pour into graham cracker pie crust. Cover with meringue. Bake at 375 degree oven until browned. About 5-8 mins.
2To make meringue: Beat egg white on high. Slowly add Splenda while beating until it stiffens. About 1-2 teaspoons.