Low Fat Pie Crust - Coconut Crunch Pie Crust – a delicious recipe with cereal, sugar, egg substitute, coconut. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the cereal in the bowl of a food processor and process into fine crumbs.
2
Measure the crumbs; there should be 1 cup (225 ml) (Adjust the amount if necessary).
3
Return the crumbs to the food processor, add the sugar and process for a few seconds to mix well.
4
Add the egg substitute and process for about 20 seconds, or until the mixture is moist and crumbly.
5
Add the coconut and process for a few seconds, or just until well mixed.
6
Coat a 9-in.
7
pie pan with nonstick cooking spray and use the back of a spoon to press the mixture against the bottom and sides of the pan, forming an even crust (Periodically dip the spoon in sugar, if necessary, to prevent sticking).
8
Bake at 350 degrees (175 C.) for 10 minutes, or until the edges feel firm and dry.
9
Cool to room temperature before filling.
434
kcal
Calories
36
g
Fat
20
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 2 cups (475 ml) oat flake-and-almond breakfast cereal, such as Quaker Toasted Oatmeal or Oatmeal Crisp With Almonds, 1 tbsp (15 ml). sugar, 1 tbsp (15 ml). fat-free egg substitute, 1/4 cup (60 ml) shredded sweetened coconut.
Yes, Low Fat Pie Crust - Coconut Crunch Pie Crust 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.
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