Coconut Cream Pie
15
Points®
Total time: 22 min • Prep: 15 min • Cook: 7 min • Serves: 8 • Difficulty: Easy
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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