Recipe courtesy of Shazia Edmonds and Drew Edmonds

Cut the Calories Coconut Cream Pie

  • Level: Easy
  • Total: 2 hr 40 min
  • Prep: 20 min
  • Inactive: 2 hr 10 min
  • Cook: 10 min
  • Yield: 8 servings
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Ingredients

Crust: 

1 box gluten-free graham crackers

5 tablespoons organic butter, melted

Filling:

2 cups organic fat-free milk, such as Horizon

2 tablespoons whole wheat flour

2 tablespoons sugar substitute, such as Truvia

1 teaspoon salt

2 beaten organic eggs, such as Cage Free

2 cups shredded organic coconut, plus more for sprinkling

1 teaspoon vanilla extract

Topping:

1 cup heavy organic whipping cream

1/2 cup shredded organic coconut

2 tablespoons sugar substitute, such as Truvia

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. 
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