"Healthified" Coconut Cream Pie
Recipe from Betty Crocker

Surprise, it's based on a whole-grain Cheerios® cereal crust! It has 75% less sat fat, 61% less fat, and 66% more fiber than the original recipe.


Healthified Coconut Cream Pie

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Ingredients
  •  
    Crust
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  • 2 1/2  cups
    Cheerios® cereal
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  • 3  tablespoons
    sugar
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  • 1/4  cup
    no trans-fat 68% vegetable oil spread stick, melted
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  •  
    Filling and Topping
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  • 3/4  cup
    fat-free (skim) milk
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  • 1/2  cup
    canned light coconut milk (not cream of coconut)
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  • 1  teaspoon
    vanilla
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  • 1 
    box (4-serving size) vanilla instant pudding and pie filling mix
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  • 1/2  cup
    coconut
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  • 2  cups
    frozen (thawed) fat-free whipped topping
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  •  
    Toasted coconut, if desired
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Directions
1.
Heat oven to 350 degrees 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).
2.
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.
3.
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.
4.
Just before serving, top with remaining 1 1/2 cups whipped topping. Sprinkle with toasted coconut.
Nutrition information
Calories 180 (Calories from Fat 60); Total Fat 7g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 27g (Dietary Fiber 3g, Sugars 17g); Protein 1g. Daily Values: Vitamin A 4%; Vitamin C 0%; Calcium 6%; Iron 6%. Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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