Coconut Cream Pie Made Thin | Life Made Delicious

I have never been a fan of coconut cream pie up until a month ago. I'm blaming the pregnancy. Something that I hate about coconut cream pie is how high the calories are, it's ridiculous. I recently found this recipe on Life Made Delicious, be sure to check them out to find some more easy recipes.

Ingredients:

Crust
2 1/2 cups (625 mL) Cheerios* Cereal
3 tbsp (45 mL) granulated sugar
1/4 cup (50 mL) margarine, melted

Filling and Topping
3/4 cup (175 mL) skim milk
1/2 cup (125 mL) canned light coconut milk (not cream of coconut)
1 tsp (5 mL) vanilla
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup (125 mL) coconut
2 cups (500 mL) frozen (thawed) fat-free whipped topping
Toasted coconut if desired

Method:

• Heat oven to 350ºF. Place cereal in food-storage plastic bag; crush finely with rolling pin or meat mallet to make 1 cup (or crush in food processor).
• 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.
• 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.
• Just before serving, top with remaining 1 1/2 cups whipped topping. Sprinkle with toasted coconut.

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own. 

 Pin It