Coconut Cream Pie Redo

My husband absolutely loves coconut cream pie. Now that he is watching what he is eating he always has to say no to it. Not anymore! This knock off turned out really really yummy!

Serves 4

Crust:

4 sheets of low fat honey graham crackers
1 1/2 tbsp low calorie butter

Turn the graham crackers into crumbs using a food processor.
Melt the butter.
Mix the two together and press into the bottom of a small baking dish.
Bake at 350 for 10 mins.
Set aside.

Topping:

2 tbsp fresh shredded coconut

Place in small baking dish.
Spray top with Pam.
Bake in oven with crust.
Set aside.

Filling:

1 lg box fat free sugar free vanilla cook and serve pudding mix

Prepare as directed on box.

When pudding begins to boil add:

2 tbsp coconut
1/2 tsp vanilla extract
1/2 tsp coconut extract

Stir well.

Pour filling mixture onto crust. Top with toasted coconut. Chill before serving.

165 calories for one serving

Easy As Pie, Apple pie

This recipe was taken from Hungry Girl. She has a lot of good ideas!

Crust
1 cup Fiber One Original bran cereal


2 sheets (8 crackers) low-fat honey graham crackers, broken into pieces


3 tbsp. granulated white sugar
 (I use Splenda)
1/4 tsp. cinnamon

1/4 cup light whipped butter or light buttery spread (like Brummel & Brown)

Filling
6 - 8 Fuji apples (enough to yield 8 cups once sliced)
1/4 cup brown sugar (not packed)
2 tbsp. cornstarch
1 tbsp. plus 1 tsp. granulated white sugar

2 tsp. cinnamon
2 tsp. lemon juice
1/2 tsp. vanilla extract
1/4 tsp. salt
Optional topping: Fat Free Reddi-wip

Directions:
Preheat oven to 350 degrees. Spray a deep-dish pie pan with nonstick spray and set aside.

To make the crust, 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 white sugar and cinnamon, mix well, and set aside. 


In a small microwave-safe bowl, combine butter with 2 tbsp. water. Microwave for 15 seconds, or 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, firmly press mixture into the edges and up along the sides of the pan to form the crust.




Bake crust in the oven for 10 minutes. Set aside to cool.

Set oven to 375 degrees. Peel, core, and thinly slice 8 cups' worth of apples. Set aside.

In a large nonstick pot on the stove, combine all ingredients for the filling except apples and optional topping. Add 1 1/2 cups cold water and mix until ingredients have dissolved. Add apples and stir. Bring to medium-high heat and, stirring frequently, cook until liquid has thickened and apples have softened, 12 - 15 minutes.

Carefully transfer filling to the crust in the pan, and smooth out the surface with the back of a spoon. Bake in the oven until apples are very tender, 20 - 25 minutes.

Allow pie to cool and set completely. Cut into 8 slices and, if you like, top each serving with a generous squirt of Reddi-wip. Enjoy!

MAKES 8 SERVINGS

Serving Size: 1 slice (1/8th of pie)
Calories: 159
Fat: 3g
Sodium: 167mg
Carbs: 37g
Fiber: 5.5g
Sugars: 23g
Protein: 1g

PointsPlus® value 4*