Your days of simply gazing at whipped cream–topped coconut desserts are over. Our Crazy-Amazing Coconut Cream Pie has arrived. Chew, people, CHEW!!!
Ingredients:
For Crust1 cup
Fiber One bran cereal (original)2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces
3 tbsp.
Splenda No Calorie Sweetener (granulated)
1/4 cup light whipped butter or light buttery spread (like
Brummel & Brown)
For Filling and Topping
1 1/2 cups fat-free milk
1/2 tsp. coconut extract
One 6-serving box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix
2 cups Cool Whip Free, thawed and divided
1/4 cup plus 2 tbsp. shredded sweetened coconut, divided
Directions:
Preheat oven to 350 degrees. Spray a large pie pan lightly with nonstick spray and set aside.
Place cereal and graham cracker pieces in a blender or food processor, and grind to a breadcrumb-like consistency. Transfer to a medium bowl. Add Splenda and set aside.
In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave until just melted. Add to the medium bowl and stir contents until thoroughly mixed.
Evenly distribute crust mixture along the bottom of the pie pan, using your hands or a flat utensil to firmly press and form the crust. Press it into the edges and up along the sides of the pan.
Bake in the oven for 10 minutes. Set aside to cool.
To make the filling, pour milk into a large bowl. Add coconut extract and pudding mix and whisk until smooth, about 2 minutes. Gently fold 1 cup Cool Whip into pudding mixture. Stir in 1/4 cup shredded coconut.
Once crust has cooled and filling has thickened, evenly spread filling into the crust. Spread remaining 1 cup Cool Whip over the filling. Refrigerate until completely chilled and set, at least 1 hour.
For a toasted coconut topping (optional), bring a skillet sprayed with nonstick spray to medium heat on the stove, and add remaining 2 tbsp. shredded coconut. Stirring occasionally, cook for about 4 minutes, or until lightly browned. Allow to cool.
Just before serving, sprinkle toasted or un-toasted shredded coconut over the pie. Cut into 8 slices and enjoy!
MAKES 8 SERVINGS
