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Cut the Calories Coconut Cream Pie Recipe by Paula Deen

Easy Level
30 MIN 20 Prep + 10 Cook
Servings
$ /Serving
Print
Easy Level
30 MIN 20 Prep + 10 Cook
8 Servings
$ /Serving

Cut the Calories Coconut Cream Pie Recipe by Paula Deen

Easy Level
30 MIN 20 Prep + 10 Cook
8 Servings
$ /Serving

Ingredients

  • 1 box gluten-free graham crackers
  • 5 tablespoons organic butter, melted
  • 2 cups organic fat-free milk
  • 2 tablespoons whole wheat flour
  • 2 tablespoons sugar substitute, plus 2 tablespoons
  • 1 teaspoon salt
  • 2 organic eggs, beaten
  • 2 cups shredded organic coconut, plus 1/2 cup
  • 1 teaspoon vanilla extract
  • 1 cup organic heavy whipping cream

Preparation

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

 

For the filling: Bring the milk, flour,2 tablespoons 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 2 cups coconut and the vanilla and blend together. Then pour in the chilled pie crust. Place the pie in the refrigerator, 10 to 20 minutes.

 

For the topping: Whip the cream until the consistency is thick. Add 1/2 cup coconut and 2 tablespoons 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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