Recipe courtesy of Shazia Edmonds and Drew Edmonds

Cut the Calories Coconut Cream Pie

Save Recipe
  • Level: Easy
  • Total: 2 hr 40 min
  • Prep: 20 min
  • Inactive: 2 hr 10 min
  • Cook: 10 min
  • Yield: 8 servings
Share This Recipe

Ingredients

Crust: 

Filling:

Topping:

Directions

  1. For the crust: Crush or grind the graham crackers. Add the melted butter to the crackers. Once mixed, press the mixture into a 9-inch pie pan with back of a spoon. Make sure the crust is even throughout. Place the crust in the refrigerator. 
  2. For the filling: Bring the milk, flour, sugar substitute, salt and beaten eggs to a boil on low to medium heat, stirring occasionally. Once the mixture starts boiling, remove from the heat; the consistency should be thick. Add the coconut and the vanilla and blend together. Then pour in the chilled pie crust. Place the pie in the refrigerator, 10 to 20 minutes. 
  3. For the topping: Whip the cream until the consistency is thick. Add the coconut and sugar substitute. Put the mixture over the chilled filling and then sprinkle extra coconut on top! Chill for at least 2 hours. 
9m Easy 99%
CLASS
18m Intermediate 98%
CLASS
Four and Twenty Blackbirds

All-Butter Pie Crust

15m Intermediate 99%
CLASS

26m Easy 99%
CLASS
Stuart O'Keeffe

Vegetarian Pot Pie

24m Easy 98%
CLASS
9m Easy 98%
CLASS