Coconut Cream Pie
Creamy coconut pie with flaked coconut and a graham cracker crust.
Servings: 9 people
Ingredients
- 1 ¼ cup low-fat graham cracker crumbs
- 3-5 tbsp unsweetened applesauce
- 1.5 oz sugar-free Jello vanilla pudding mix
- 1 tsp coconut baking extract plus more to taste
- ¼ cup unsweetened coconut flakes
- 1 cup fat-free milk
- ¾ cup plain nonfat Greek yogurt
- 8 oz fat-free whipped topping thawed
- 5 tbsp reduced-fat cream cheese softened
Instructions
- Preheat oven to 375F. Make the graham crust by mixing the crumbs with the applesauce, starting with 3 tbsp at first and then adding ½ tbsp more as needed until the mixture resembles wet sand, and you can press it into a pie dish. Evenly press it into a 9-inch dish and bake for 8-12 minutes or until baked and firm. Allow to cool.
- Make the filling by first mixing the cream cheese with the yogurt until smooth, then add the milk, coconut extract, and Jello pudding mix. Whip with a whisk until it begins to thicken. Taste the mixture and add more coconut extract if preferred.
- Fold in the whipped topping and thoroughly mix until thickened and spreadable. Fold in the flaked coconut and then transfer to the cooled crust. Allow the pie to chill for 1-2 hours or until set. Decorate with toasted coconut or whipped cream if preferred (not included in WW points).
Notes
6 WW points per serving
Nutrition
Serving: 92g | Calories: 276kcal | Carbohydrates: 43g | Protein: 4.3g | Fat: 1.9g | Saturated Fat: 0.7g | Cholesterol: 5.5mg | Sodium: 288mg | Potassium: 71mg | Fiber: 0.9g | Sugar: 11g | Calcium: 116mg | Iron: 0.5mg