Light Coconut Cream Pie
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I would like to thank and credit my friend, Laurie, for this recipe. She made it for Bunco night last year and I had to have the recipe. I was even more thrilled when she told me that it was a Weight Watchers recipe. It's so good that I didn't even miss the extra calories! The original recipe is for "Mini Coconut Cream Pies" where you use the mini graham cracker crusts. I have found an organic and healthier graham cracker pie crust by Arrowhead Mills, so I made this recipe into a whole pie. Also, there is a healthier alternative to cool whip called for in this recipe called Truwhip. Check out their website to find out more information. Enjoy~
Lightened-Up Coconut Cream Pie1 (1 oz) package sugar-free or regular instant vanilla pudding2 cups low-fat milk3 oz fat-free cream cheese1 tsp coconut extract3/4 cup fat-free cool whip (or truwhip)1/4 cup plus 6 tablespoons unsweetened, shredded coconut, toasted and divided1 organic graham cracker crust or 6 mini graham crustsMix pudding mix, milk and cream cheese in a large mixing bowl until thickened and well blended. Stir in cool whip and 1/4 cup of coconut and coconut extract. Fill pie crust with filling and top with remaining 6 tbsp coconut. Chill for several hours and serve.
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