There is nothing quite as special as a homemade pie, but this one? Well, it’s super special! Not only does it have all of the creamy coconut-y lusciousness one expects from a coconut cream pie—it packs a double dose of chocolate to boot! And it can be made in as little as 15-minutes. Yes, 15-minutes!
If that were not enough, it has less than 1/3 of the usual calories, carbs, sugar, and fat of a piece of regular coconut cream pie, making it the perfect guilt-free finish to a heavy holiday dinner. Oh my, how I LOVE this pie….
MAKES 8 SERVINGS
4 tablespoons sweetened flaked coconut, divided
1 1/3 cups low-fat milk
1 (4-serving size) package sugar-free instant vanilla pudding
1 3/4 cups light whipped topping, thawed
1 teaspoon coconut extract
1 chocolate graham cracker or Oreo pre-made pie crust
1 tablespoon sugar-free chocolate ice cream topping
1. Toast the coconut by heating in a medium skillet over medium heat, while stirring for 3 to 4 minutes. Let cool slightly.
2. In a medium bowl, whisk the pudding mix into the milk until mixture is smooth and no lumps remain. Stir in 2 tablespoons toasted coconut and coconut extract. Lightly fold in the whipped topping (do not over-mix).
3. Spoon the filling into the crust and smooth the top. Drizzle with ice cream topping, and sprinkle with remaining 2 tablespoons toasted coconut. Refrigerate 2 hours, or more, before serving. (I like this pie served very cold and often place it in the freezer for ~ 30 minutes before serving. It can also be served frozen).
DARE TO COMPARE: A slice of Marie Callender’s Coconut Cream Pie has 649 calories, 37 grams of fat, 72 grams of carbs and 42 grams of sugar!
Nutrition Information Per Serving: Calories 190 | Carbohydrate 22g (Sugars 12g) | Total Fat 10g (Sat Fat 4.5g) | Protein 3g | Fiber 1g | Cholesterol 0mg | Sodium 220mg | Food Exchanges: 1 1/2 Carbohydrate, 2 Fat | Carbohydrate Choices: 1 1/2 | Weight Watcher Plus Point Comparison: 5 Smart Point Comparison: 8
