CUT THE CALORIES COCONUT CREAM PIE

By grinder

Ingredients

• Crust:
• 1 pkt. graham crackers
• 5 Tbsp. best life butter, melted {2.5oz}
• Filling:
• 2 cups FF milk
• 2 tablespoons WW flour {heaping}
• 2 tablespoons Truvia
• 1 teaspoon salt
• 2 beaten eggs
• 2 cups unsweetened shredded coconut +
• 1 teaspoon vanilla extract
• Topping:
• 1 cup heavy whipping cream
• 1/2 cup shredded unsweetened coconut
• 2 tablespoons Truvia

Details

Servings 8

Preparation

Step 1

FOR THE CRUST:
Grind graham crackers in food processor. Add melted butter. Once mixed, press mixture into a 9” pie pan. Make sure the crust is even throughout. Place crust in the refrigerator.

FOR THE FILLING:
Bring milk, flour, truvia, salt and beaten eggs to a boil on low to med-heat, stirring occasionally. Once the mixture starts boiling, remove from heat; the consistency should be thick. Add coconut and vanilla and blend together. Then pour in the chilled pie crust, refrigerate 10-20 minutes.

FOR THE TOPPING:
Whip the cream until the consistency is thick. Add coconut and truvia. Put the mixture over the chilled filling and then sprinkle extra toasted coconut on top! Chill at least 2 hours.