I don’t like to toot my own horn…but TOOT TOOT TOOT.

I found a low fat recipe for Coconut Cream Pie on line ages ago and have been dying to try it. I printed it out and had it hanging on the fridge for months and when I flipped the month from February to March it came falling out and screamed, ‘make me for petes sake or throw me away.’

I don’t like when my recipes yell at me so I made it right away. I did have to tweak it a bit to make it work for my fam…meaning it has to taste great and not low calorie for the hubs…it has to look yummy for the boy and it has to be low calorie for me. The original recipe made a much thinner crust and I am a crust gal…it also had more coconut mixed into the pudding mixture which I omitted. I also used almond milk because no one in my house drinks regular milk.

(I had to leave the coconut off the top of part of the pie because while the boy likes the taste of coconut ..he does not like how it looks :sigh:)

Thank goodness it was low calorie because I ate an obscene amount of this scrumptious-surely-it-can’t-be-low-calorie-coconut-yummy. Of course it’s not low calorie if you end up eating 1/3 of the pie but while I was eating it I cared NOT.

So here’s how you make it.

You Need:

For Crust

3 cups fiber one cereal

4 sheets of graham crackers (broken into small pieces)

3 tbsp Splenda or other sweetner

1/4 cup light whipped butter

For Filling and Topping

2 cups milk (I used almond milk)

1 large box of sugar free fat free instant vanilla pudding

1/2 tsp coconut extract

2 cups thawed and divided Cool Whip

shredded sweet coconut flakes

And Then You:

Preheat oven to 350 and spray pie pan with no stick spray

Grind fiber one and graham crackers into crumb like consistency in a blender or food processor

Add sweetner

Melt butter with 2 tbsp water ..add to crumb mixture and press into pie pan

Bake for 10 minutes and set aside to cool

To make the filling pour milk into a bowl, add pudding mixture, coconut extract and beat with whisk until smooth

Fold in 1 cup of Cool White and 1/4 cup coconut into pudding mixture

Once crust is cool spread filling evenly on top of crust. Spread remaining cup of Cool Whip on top of filling. Top with as much coconut as desired. Can be toasted.

Let the pie chill in the fridge for at least an hour.

It should make 8 servings at about 180 calories a piece. Since I’ve already eaten a third of it that leaves 5 slices of creamy coconut goodness taunting me from the kitchen.

I think I’m safe though because hubs loves coconut pie even more than I do so I’m hoping there will be zero slices of creamy coconut goodness left in the morning.

Print Friendly