Fifteen-Minute Coconut Cream Candy Bar Pie

By srumbel

There is nothing quite as special as a homemade pie, but this one is super special. Not only does it have all of the creamy coconut-y lusciousness one expects from a coconut cream pie, it packs a double dose of chocolate!
from marlenekoch.com

Ingredients

• Easy Spinach Quiche
• Happy Easter
• MAKES 8 SERVINGS
• 4 tablespoons sweetened flaked coconut
• 1 1/3 cups low-fat milk
• 1 (4-serving size) package sugar-free instant vanilla pudding
• 1 3/4 cups light whipped topping, thawed
• 1 teaspoon coconut extract
• 1 chocolate graham cracker or Oreo pre-made pie crust
• 1 tablespoon reduced-sugar chocolate ice cream topping

Preparation

Step 1

. Toast the coconut by heating in a medium skillet over medium heat, while stirring, for 3 to 4 minutes, or until lightly browned. Let cool slightly.

2. In a medium bowl, whisk the pudding mix into the milk until mixture is smooth and no lumps remain. Stir in 2 tablespoons of toasted coconut and the coconut extract. Lightly fold in the whipped topping (do not over-mix).

3. Spoon the filling into the crust and smooth the top. Drizzle with the chocolate ice cream topping and sprinkle with remaining 2 tablespoons of toasted coconut. Refrigerate 2 hours or more, before serving. (I like this pie served very cold and often place it in the freezer for ~ 30 minutes before serving. It can also be served frozen).


DARE TO COMPARE: One slice of Marie Callender’s Coconut Cream Pie has 649 calories, 37 grams of fat, 72 grams of carbs and 42 grams of sugar!

Nutrition Information Per Serving: Calories 190 | Carbohydrate 22g (Sugars 12g) | Total Fat 10g (Sat Fat 4.5g) | Protein 3g | Fiber 1g | Cholesterol 0mg | Sodium 220mg | Food Exchanges: 1 1/2 Carbohydrate, 2 Fat | Carbohydrate Choices: 1 1/2 | Weight Watcher Plus Point Comparison: 5 Smart Point: 8