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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 118.0
  • Total Fat: 4.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 182.3 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 4.1 g
  • Protein: 1.4 g

View full nutritional breakdown of HG's Mini Coconut Cream Pie (Hungry Girl recipe) calories by ingredient
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HG's Mini Coconut Cream Pie (Hungry Girl recipe)

Submitted by: ADORINGAUNTY

Introduction

From Hungry Girl.com

Recipe was supposed to make 12, but I ended up with 11.

Used nonfat dry milk mixed with water instead of prepared fat free milk.

I love coconut cream pie, and am so glad I found this recipe. YUM!
From Hungry Girl.com

Recipe was supposed to make 12, but I ended up with 11.

Used nonfat dry milk mixed with water instead of prepared fat free milk.

I love coconut cream pie, and am so glad I found this recipe. YUM!

Number of Servings: 11

Ingredients

    Crust:
    1.5 cups fiber one bran original
    3 sheets low-fat honey graham crackers
    .25 cup Splenda no-calorie granular
    .25 PLUS 2 TBSP light butter, such as Brummel & Brown


    Filling:
    1.5 cups fat free milk (stats use nonfat dry)
    .5 tsp coconut extract
    1 6-serving box sugar free instant pudding mix (or 1.5 boxes 4-serving boxes)
    .25 cup sweetened shredded coconut
    1 cup cool whip free

    Topping:
    .25 sweetened shredded coconut
    1 cup cool whip free

Directions

**Note: recipe is supposed to make 12, but I ended with 11, so that's what I used for nutritional stats.

CRUST:
Preheat oven to 350. Spray a 12-cup muffin pan with non-stick spray.

Place graham cracker sheets and cereal in blender or food processor and grind to breadcrumb-like consistency. Remove to a bowl. Add splenda and set aside.

In small bowl, add the butter and 3 TBSP water and microwave just until melted, about 25 seconds. Add to breadcrumb mixture and stir to combine.

Evenly distribute among the 12 muffin cups. Using fingers, press into the bottoms, edges, and up sides of muffin cups. Don't worry if mixture doesn't go all the way to the top.

Bake until firm, about 10 minutes. (Mine took almost 20, but that could be my oven.) Set aside to cool.


FILLING:
Pour milk into bowl, add extract and pudding mix. Whisk until smooth and thickened, about 2 minutes. Stir in 1/4 cup coconut. Gently fold in 1 cup cool whip.

TO PREPARE PIES:
Gently remove cooled crusts from pan. Evenly distribute pudding mixture among the crusts, about 3 TBSP each. Evenly spread remaining 1 cup cool whip on top, about 1 heaping TBSP each.

Cover and refrigerate at least one hour.

To garnish:
Toast 1/4 cup coconut in a small, dry pan until it starts to turn golden brown, about 4 minutes. Be careful not to burn.

Sprinkle about 1 tsp of toasted coconut on each pie just before serving.

Serving Size: 11 individual pies, one per serving

Number of Servings: 11

Recipe submitted by SparkPeople user ADORINGAUNTY.





TAGS:  Desserts |

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