Coconut Cream Pie

Coconut Cream Pie

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From: Diabetic Living Magazine

This luscious cream pie recipe, made with low fat milk and just a little sugar, is the perfect guilt-free dessert.

Ingredients 10 servings

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Original recipe yields 10 servings
Nutrition per serving may change if servings are adjusted.
  • Coconut Cream Pie Filling
  • 3 eggs
  • ¼ cup sugar
  • ¼ cup cornstarch
  • 1½ cups fat-free milk
  • 1 (12 ounce) can evaporated fat-free milk
  • 3 tablespoons flaked coconut
  • 1 teaspoon coconut extract
  • ½ teaspoon vanilla
  • ¼ teaspoon cream of tartar
  • ⅓ cup sugar
  • 2 tablespoons flaked coconut
  • Baked Pastry Shell
  • 1¼ cups all-purpose flour
  • ¼ teaspoon salt
  • ⅓ cup shortening
  • 4 to 5 tablespoons cold water


  • Prep

  • Ready In

  1. Begin preparing Coconut Cream Pie Filling: For meringue, separate egg yolks from whites; place egg yolks in a medium bowl and egg whites in another medium bowl. Let egg whites stand at room temperature for 30 minutes for meringue.
  2. Meanwhile, prepare Baked Pastry Shell: In a medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea-size. Sprinkle water, 1 tablespoon at a time, over flour mixture and toss with a fork until all of the dough is moistened. Shape into a ball. On a lightly floured surface, roll dough from center to edges into a 12-inch circle. Transfer to a 9-inch pie plate. Trim pastry to ½ inch beyond edge. Fold under extra pastry; crimp edge. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake in a 450°F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on a wire rack. Reduce oven to 350°F.
  3. Continue preparing Coconut Cream Pie Filling: For filling, in a heavy, medium saucepan, stir together the ¼ cup sugar and the cornstarch. Gradually stir in milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Beat egg yolks with a fork. Gradually stir about 1 cup of the hot mixture into the egg yolks. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat to medium-low. Cook and stir for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut and the coconut extract. Keep warm while preparing the meringue.
  4. For meringue, add vanilla and cream of tartar to egg whites in bowl. Beat with an electric mixer on medium speed about 30 seconds or until soft peaks form (tips curl). Gradually add the ⅓ cup sugar, 1 tablespoon at a time, beating on high speed about 2 minutes more or until mixture forms stiff glossy peaks (tips stand straight).
  5. Pour hot filling into Baked Pastry Shell. Immediately spread meringue over filling, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle with the 2 tablespoons coconut. Bake in the 350°F oven for 15 minutes. Cool on wire rack for 1 hour. Chill for at least 3 hours or up to 6 hours before serving.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 248 calories; 10 g fat(3 g sat); 1 g fiber; 32 g carbohydrates; 7 g protein; 54 mcg folate; 66 mg cholesterol; 18 g sugars; 282 IU vitamin A; 0 mg vitamin C; 155 mg calcium; 1 mg iron; 144 mg sodium; 233 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrate, 1½ fat

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