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Coconut Cream Pie

Coconut Cream Pie
Review
6 reviews
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9 ratings
Relax with a dessert that’s like a day on the beach. We cracked open the original recipe to scoop out fat and calories.
healthified recipe
A whole-grain cereal crust provides a solid foundation for this pie. The filling uses a spread that’s free of trans fat, and goes lighter on the coconut to keep saturated fat in check. Fat-free whipped topping provides the finishing touch.

Crust:
1 1/4 cups graham cracker crumbs > 2 1/2 cups Cheerios® cereal
1/3 cup butter > 1/4 cup no-trans-fat 68% vegetable oil spread stick 

Filling and Topping:
1 cup milk > 3/4 cup fat-free (skim) milk
1/2 cup canned coconut milk > 1/2 cup canned light coconut milk
1/4 teaspoon vanilla > 1 teaspoon vanilla
2/3 cup coconut >1/2 cup coconut
1 cup whipping cream plus 2 tablespoons sugar > 2 cups fat-free whipped topping

Nutritional Highlights

Calories
290  (before)

180  (after)
Total Fat
18 g (before)

7 g (after)
Saturated Fat
12 g (before)

3 g (after)
Dietary Fiber
1 g (before)

3 g (after)
Prep Time:20 min
Start to Finish:5 hr
makes:10 servings
Crust
2 1/2 cups Cheerios® cereal
3 tablespoons sugar
1/4 cup no-trans-fat 68% vegetable oil spread stick, melted 
Filling and Topping
3/4 cup fat-free (skim) milk
1/2 cup canned light coconut milk (not cream of coconut)
1 teaspoon vanilla
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup coconut
2 cups frozen (thawed) fat-free whipped topping
Toasted coconut, if desired
1  Heat oven to 350°F. Place cereal in food-storage plastic bag; crush finely with rolling pin or meat mallet to make 1 cup (or crush in food processor).
2  In medium bowl, mix crushed cereal and sugar with fork. Stir in melted vegetable oil spread until well mixed. Press in bottom and up side of 9-inch glass pie plate. Bake 10 minutes. Cool completely, about 30 minutes.
3  In large bowl, mix milk, coconut milk and vanilla. With wire whisk, beat in pudding mix until well blended and slightly thickened. Stir in 1/2 cup coconut. Gently stir in 1/2 cup of the whipped topping. Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours or until set.
4  In large bowl, mix milk, coconut milk and vanilla. With wire whisk, beat in pudding mix until well blended and slightly thickened. Stir in 1/2 cup coconut. Gently stir in 1/2 cup of the whipped topping. Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours or until set.

Nutritional Information

1 slice: Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 17g); Protein 1g % Daily Value Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges 1/2 Starch, 1 Other Carbohydrate, 1 1/2 Fat Carbohydrate Choices 2
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