Healthified Coconut Cream Pie

Healthified Coconut Cream Pie

Healthified Coconut Cream Pie
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total prep
75% less sat fat • 61% less fat • 66% more fiber than the original recipe— see the comparison Relax with a pie that cracked open the original recipe to scoop out fat and calories. Surprise, it's based on a whole-grain oat cereal crust!


  • 2 1/2 cups whole-grain round oat cereal
  • 2 cups frozen (thawed) fat-free whipped topping
  • Toasted coconut, if desired
  • 3 tablespoons sugar
  • 1/4 cup no trans-fat 68% vegetable oil spread stick, melted
  • 3/4 cup fat-free (skim) milk
  • 1/2 cup canned light coconut milk (not cream of coconut)
  • 1 teaspoon vanilla
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 1/2 cup coconut


  • Heat oven to 350°F. Place cereal in food-storage plastic bag; crush finely with rolling pin or meat mallet to make 1 cup (or crush in food processor).
  • In medium bowl, mix crushed cereal and sugar with fork. Stir in melted vegetable oil spread until well mixed. Press in bottom and up side of 9-inch glass pie plate. Bake 10 minutes. Cool completely, about 30 minutes.
  • In large bowl, mix milk, coconut milk and vanilla. With wire whisk, beat in pudding mix until well blended and slightly thickened. Stir in 1/2 cup coconut. Gently stir in 1/2 cup of the whipped topping. Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours or until set.
  • Just before serving, top with remaining 1 1/2 cups whipped topping. Sprinkle with toasted coconut.

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