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Photo of Coconut Cream Pie by WW

Coconut Cream Pie

15
Points® value
Total Time
22 min
Prep
15 min
Cook
7 min
Serves
8
Difficulty
Moderate
Your friends and family will never believe that this sinful-tasting pie is light. The trick to intense coconut flavour with minimal fat? Toast the coconut first.

Ingredients

Dried shredded and sweetened coconut meat

1¼ cup(s)

Fat free creamer

3 cup(s), such as fat-free 1/2 and 1/2

Liquid egg substitute

½ cup(s)

Sugar

½ cup(s)

All-purpose flour

½ cup(s)

Table salt

¼ tsp(s)

Vanilla extract

1½ tsp(s)

Graham cracker pie crust

6 oz

Instructions

  1. Preheat oven to 350°F.
  2. Spread coconut out on a large baking sheet. Bake until golden brown, stirring frequently, 5 to 7 minutes.
  3. In a medium saucepan, whisk together half-and-half, egg substitute, sugar, flour and salt. Set pan over medium-high heat and bring mixture to a boil, stirring constantly with a wire whisk. Remove from heat and stir in 1 cup toasted coconut and vanilla extract. Pour mixture into pie crust, cover with plastic and refrigerate until firm, 2 hours.
  4. Top with remaining 1/4 cup toasted coconut before serving. Cut into 8 slices.

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