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Coconut Cream Pie


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  • 1 1/4 cup(s) packaged shredded coconut
  • 3 cup(s) fat-free half-and-half
  • 1/2 cup(s) fat-free egg substitute
  • 1/2 cup(s) sugar
  • 1/2 cup(s) all-purpose flour
  • 1/4 tsp table salt
  • 1 1/2 tsp vanilla extract
  • 6 oz pie crust


Servings 6


Step 1

Preheat oven to 350°F.

Spread coconut out on a large baking sheet. Bake until golden brown, stirring frequently, about 5 to 7 minutes.

In a medium saucepan, whisk together half & half, egg substitute, sugar, flour and salt. Set pan over medium-high heat and bring mixture to a boil, stirring constantly with a wire whisk. Remove from heat and stir in 1 cup of toasted coconut, and vanilla extract. Pour mixture into pie crust, cover with plastic and refrigerate until firm, 2 hours.

Top with remaining 1/4 cup of toasted coconut before serving. Cut into 8 slices

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