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Light Coconut Cream Pie

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 Pie

1 (1 oz) package sugar-free or regular instant vanilla pudding
2 cups low-fat milk
3 oz fat-free cream cheese
1 tsp coconut extract
3/4 cup fat-free cool whip (or truwhip)
1/4 cup plus 6 tablespoons unsweetened, shredded coconut, toasted and divided
1 organic graham cracker crust or 6 mini graham crusts


Mix 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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