Page 333 - Dodson Family Jewels 2009 Reunion Recipe Book 362_Neat

Pie'd and Gone to Heaven Coconut Cream Pie

Submitted By Pamela Ann Gatlin Schulz
Ingredients:

For Crust:
1 cup Fiber One bran cereal (original)
2 sheets (8 crackers) low-fat honey graham
crackers, broken into pieces
3 Tbsp Splenda No Calorie Sweetener (granulated)
¼ cup light whipped butter or light buttery spread
(like Brummel & Brown)

For Filling and Topping:
1½ cups fat-free milk
½ tsp coconut extract
One 6-serving box Jell-O Sugar Free Fat Free Vanilla
Instant pudding mix
2 cups Cool Whip Free, thawed and divided
¼ cup plus 2 Tbsp shredded sweetened coconut,
divided

Directions: Preheat oven to 350°F. Spray a
large pie pan lightly with nonstick spray and set
aside. Place cereal and graham cracker pieces in a
blender or food processor, and grind to a
breadcrumb-like consistency. Transfer to a medium
bowl. Add Splenda and set aside. In a small
microwave-safe bowl, combine butter with 2 Tbsp
water. Microwave until just melted. Add to the
medium bowl and stir contents until thoroughly
mixed. Evenly distribute crust mixture along the
bottom of the pie pan, using your hands or a flat
utensil to firmly press and form the crust. Press it
into the edges and up along the sides of the pan.
Bake in the oven for 10 minutes. Set aside to cool.
To make the filling, pour milk into a large bowl. Add
coconut extract and pudding mix and whisk until
smooth, about 2 minutes. Gently fold 1 cup Cool
Whip into pudding mixture. Stir in ¼ cup shredded
coconut. Once crust has cooled and filling has
thickened, evenly spread filling into the crust.
Spread remaining 1 cup Cool Whip over the filling.
Refrigerate until completely chilled and set, at least
1 hour. For a toasted coconut topping (optional),
bring a skillet sprayed with nonstick spray to
medium heat on the stove, and add remaining 2
Tbsp shredded coconut. Stirring occasionally, cook
for about 4 minutes, or until lightly browned. Allow
to cool. Just before serving, sprinkle toasted or un-
toasted shredded coconut over the pie. Cut into 8
slices and enjoy! MAKES 8 SERVINGS.

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