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"Healthified" Coconut Cream Pie

What is "Healthified"?

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Success

For the best results, be sure that the crumbs for the crust are finely crushed and resemble graham cracker crumbs. Large particles make it difficult to press the mixture into the pie plate.

Substitution

You can use Honey Nut Cheerios® in the crust if you prefer.

How-To

To toast the coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.

5 reviews

5 ratings - Click to rate

75% less sat fat • 61% less fat • 66% more fiber than the original recipe—see the comparison. Relax with a pie that cracked open the original recipe to scoop out fat and calories. Surprise, it's based on a whole-grain Cheerios® cereal crust! From eatbetteramerica.

Prep Time:20 min

Start to Finish:5 hr

makes:10 servings

Crust
2 1/2	cups Cheerios® cereal
3	tablespoons sugar
1/4	cup no trans-fat 68% vegetable oil spread stick, melted
Filling and Topping
3/4	cup fat-free (skim) milk
1/2	cup canned light coconut milk (not cream of coconut)
1	teaspoon vanilla
1	box (4-serving size) vanilla instant pudding and pie filling mix
1/2	cup coconut
2	cups frozen (thawed) fat-free whipped topping
	Toasted coconut, if desired

1.	Heat oven to 350°F. Place cereal in food-storage plastic bag; crush finely with rolling pin or meat mallet to make 1 cup (or crush in food processor).
2.	In medium bowl, mix crushed cereal and sugar with fork. Stir in melted vegetable oil spread until well mixed. Press in bottom and up side of 9-inch glass pie plate. Bake 10 minutes. Cool completely, about 30 minutes.
3.	In large bowl, mix milk, coconut milk and vanilla. With wire whisk, beat in pudding mix until well blended and slightly thickened. Stir in 1/2 cup coconut. Gently stir in 1/2 cup of the whipped topping. Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours or until set.
4.	Just before serving, top with remaining 1 1/2 cups whipped topping. Sprinkle with toasted coconut.

Nutritional Information

1 Serving: Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 17g); Protein 1g % Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 6% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 2 MyPyramid Servings: 1/2 c Dairy, 1 tsp Fats & Oils
*% Daily Values are based on a 2,000 calorie diet.

5 Reviews

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coconut cream pie

I would substitute sugar free vanilla pudding mix and thereby reduce the sugar grams, there is no taste difference.
Posted at 10:04 AM on January 6 2009 by mo

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Wonderfully delicious

My husband said "delicious" twice when enjoying this pie. It really is great. It's pretty sweet so you could cut down on the sugar in the pie crust easily. It's a super modification of an artery clogging version.
Posted at 9:54 AM on October 13 2008 by gls

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This taste delicious! I used sugar-free instant vanilla pudding which cuts the calories even more and the taste was still excellent! It was just the sweet treat I needed!
Posted at 9:54 AM on October 13 2008 by

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Loved this pie!

Awesome! No one knew it was "healthified" it tasted so good!
Posted at 6:26 PM on October 6 2008 by pgj

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Fantastic!

I doubled this and made it in a 10 X 14" pan and took it to a party. It was fantastic and one lady even came back for fourths!! It was very easy to make too. I would definately make this one again.
Posted at 9:51 AM on September 30 2008 by Cindy E.