Cut the Calories Coconut Cream Pie Recipe

Name: Cut the Calories Coconut Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box gluten-free graham crackers; 5 tablespoons organic butter, melted; 2 cups organic fat-free milk, such as Horizon; 2 tablespoons whole wheat flour; 2 tablespoons sugar substitute, such as Truvia; 1 teaspoon salt; 2 beaten organic eggs, such as Cage Free; 2 cups shredded organic coconut, plus more for sprinkling; 1 teaspoon vanilla extract; 1 cup heavy organic whipping cream; 1/2 cup shredded organic coconut; 2 tablespoons sugar substitute, such as Truvia

Servings: persons

1 box gluten-free graham crackers
5 tablespoons organic butter, melted
2 cups organic fat-free milk, such as Horizon
2 tablespoons whole wheat flour
2 tablespoons sugar substitute, such as Truvia
1 teaspoon salt
2 beaten organic eggs, such as Cage Free
2 cups shredded organic coconut, plus more for sprinkling
1 teaspoon vanilla extract
1 cup heavy organic whipping cream
1/2 cup shredded organic coconut
2 tablespoons sugar substitute, such as Truvia

1
For the crust: Crush or grind the graham crackers.
2
Add the melted butter to the crackers.
3
Once mixed, press the mixture into a 9-inch pie pan with back of a spoon.
4
Make sure the crust is even throughout.
5
Place the crust in the refrigerator.
6
For the filling: Bring the milk, flour, sugar substitute, salt and beaten eggs to a boil on low to medium heat, stirring occasionally.
7
Once the mixture starts boiling, remove from the heat; the consistency should be thick.
8
Add the coconut and the vanilla and blend together.
9
Then pour in the chilled pie crust.
10
Place the pie in the refrigerator, 10 to 20 minutes.
11
For the topping: Whip the cream until the consistency is thick.
12
Add the coconut and sugar substitute.
13
Put the mixture over the chilled filling and then sprinkle extra coconut on top!
14
Chill for at least 2 hours.
15
A viewer or guest of the show, who may not be a professional cook, provided this recipe.
16
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 box gluten-free graham crackers, 5 tablespoons organic butter, melted, 2 cups organic fat-free milk, such as Horizon, 2 tablespoons whole wheat flour, and more.

Yes, Cut the Calories Coconut Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cut the Calories Coconut Cream Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions