This No Sugar, Guilt-Free Coconut Cream Pie is a delightful dessert that satisfies your sweet tooth without the added sugar. It’s creamy, coconutty, and easy to make, perfect for anyone looking for a lighter dessert option.
Ingredients:
- 1 (9-inch) pie crust, regular or graham cracker
- 1 large package sugar-free instant vanilla pudding mix
- 1 3/4 cups cold skim milk
- 1 carton (8 ounces) light Cool Whip, thawed
- 1 cup flaked coconut, toasted and divided
Directions:
- Prepare Pie Crust:
- If using a regular pie crust, bake it according to package or recipe directions. Allow to cool completely before adding the filling.
- Mix Pudding:
- In a mixing bowl, combine the sugar-free vanilla pudding mix and cold skim milk. Beat with an electric mixer on low speed for 2 minutes or until the mixture is very thick.
- Add Whipped Topping and Coconut:
- Gently fold in the thawed light Cool Whip and most of the toasted coconut, reserving about 1/4 cup for garnish.
- Assemble Pie:
- Pour the pudding mixture into the cooled pie crust. Use a spatula to smooth the top of the pie.
- Garnish:
- Sprinkle the reserved toasted coconut evenly over the top of the pie for a beautiful and tasty garnish.
- Chill:
- Refrigerate the pie until it is well chilled and set, ensuring it is firm before serving. This usually takes about 2-4 hours.
Helpful Tips:
- Toasting Coconut: To toast the coconut, spread it evenly on a baking sheet and bake at 350°F (175°C) for about 5-10 minutes, stirring occasionally, until golden brown. Watch carefully to prevent burning.
- Pie Crust Options: You can use a store-bought graham cracker crust for a quicker prep time or make a homemade crust using crushed graham crackers and melted butter.
- Make Ahead: This pie can be made a day in advance, making it perfect for parties or gatherings.
- Optional Add-ins: For extra flavor, consider adding a teaspoon of coconut extract to the pudding mixture.
Serving Suggestions:
- With Fresh Fruit: Serve with a side of fresh berries or a slice of pineapple for a tropical touch.
- Topping Options: Garnish with a dollop of additional Cool Whip and a cherry on top for an extra special presentation.
FAQs:
Q: Can I use a different type of milk?
A: Yes, you can use any type of milk you prefer, such as almond milk or coconut milk, but the consistency may vary slightly.
Q: Can I make this pie dairy-free?
A: Yes, use a dairy-free whipped topping and a suitable dairy-free milk, like almond or coconut milk.
Q: How do I store the pie?
A: Store the pie in the refrigerator, covered with plastic wrap or a pie cover, for up to 3 days.
Q: Can I add more coconut?
A: Absolutely! If you love coconut, feel free to mix in additional toasted coconut or sprinkle more on top.
Q: Can I use regular pudding mix?
A: Yes, but it will no longer be sugar-free. Adjust the milk quantity as per the package instructions if using regular pudding mix.
Preparation and Cooking Time:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes (for pie crust)
- Total Time: 20 minutes (plus chilling time)
Nutritional Information:
- Calories: 180 kcal per serving
- Servings: 8 servings
Enjoy this delicious and guilt-free coconut cream pie as a light and satisfying dessert option! 🍰🥥
Recipe Card
No Sugar, Guilt-Free Coconut Cream Pie
Ingredients
- – 1 9-inch pie crust, regular or graham cracker
- – 1 large package sugar-free instant vanilla pudding mix
- – 1 3/4 cups cold skim milk
- – 1 carton 8 ounces light Cool Whip, thawed
- – 1 cup flaked coconut toasted and divided
Instructions
Prepare Pie Crust:
- – If using a regular pie crust, bake it according to package or recipe directions. Allow to cool completely before adding the filling.
Mix Pudding:
- – In a mixing bowl, combine the sugar-free vanilla pudding mix and cold skim milk. Beat with an electric mixer on low speed for 2 minutes or until the mixture is very thick.
Add Whipped Topping and Coconut:
- – Gently fold in the thawed light Cool Whip and most of the toasted coconut, reserving about 1/4 cup for garnish.
Assemble Pie:
- – Pour the pudding mixture into the cooled pie crust. Use a spatula to smooth the top of the pie.
Garnish:
- – Sprinkle the reserved toasted coconut evenly over the top of the pie for a beautiful and tasty garnish.
Chill:
- – Refrigerate the pie until it is well chilled and set, ensuring it is firm before serving. This usually takes about 2-4 hours.