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Mini Coconut Cream Pies Recipe

Looking for an easy Mini Coconut Cream Pies recipe? Learn how to make Mini Coconut Cream Pies using healthy ingredients.


Submitted by gmon011108017

Makes 12 servings



If you close your eyes and dream of pies that fit in the palm of your hand, open up -- they're REAL! Hungry girl recipe

Recipe Ingredients for Mini Coconut Cream Pies

1 1/2 cups Fiber One Original bran cereal

3 sheets (12 crackers) low-fat honey graham crackers, broken into pieces
1/4 cup Splenda (granulated)
1/4 cup Salted Whipped Light Butter
1 1/2 cups fat-free milk

1/2 tsp Coconut extract
1 One 6-serving box Jell-O Sugar Free Fat Free Vanilla Instant pudding mix

1/2 cup shredded sweetened coconut, divided
2 cups Cool Whip Free, thawed and divided


Recipe Directions for Mini Coconut Cream Pies

  1. Preheat oven to 350 degrees. Spray a 12-cup muffin pan lightly with nonstick spray and set aside.

  2. 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 Splenda and set aside.

  3. In a small microwave-safe bowl, combine butter with 3 tbsp. water. Microwave until just melted, about 25 seconds. Add to the medium bowl and stir contents until thoroughly mixed. 



  4. Evenly distribute crust mixture among the 12 cups of the muffin pan, about 2 tbsp. each. Using your hands, firmly press mixture into the edges and up along the sides of each cup to form each mini crust. (Don't worry if it doesn't go all the way up the sides.)

  5. Bake in the oven until firm, about 10 minutes. Set aside to cool.

  6. Meanwhile, to make the filling, pour milk into a large bowl. Add coconut extract and pudding mix, and whisk until smooth and thickened, about 2 minutes. Stir in 1/4 cup shredded coconut. Gently fold 1 cup Cool Whip into the pudding mixture.

  7. Once pie crusts have cooled, gently remove from the pan and place on a large plate or tray. Evenly distribute filling among the pie crusts, about 3 tbsp. each, and smooth out the tops with the back of a spoon.

  8. Evenly spread remaining 1 cup Cool Whip over the filling, 1 heaping tbsp. per pie. Gently cover and then refrigerate until completely chilled, at least 1 hour. 



  9. For a toasted coconut topping (optional), bring a skillet to medium heat on the stove. Add remaining 1/4 cup shredded coconut and, stirring occasionally, cook until lightly browned, about 4 minutes. Allow to cool.


  10. Just before serving, sprinkle toasted coconut (or remaining 1/4 cup shredded coconut) over the pies, about 1 tsp. each.

Categories

Dessert

Nutrition Facts
Serving Size 69.8g
Amount Per Serving
Calories
145
Calories from Fat
59
% Daily Value*
Total Fat
6.6g
10%
Saturated Fat
4.7g
23%
Trans Fat
0.0g
Cholesterol
6mg
2%
Sodium
161mg
7%
Potassium
111mg
3%
Total Carbohydrates
22.2g
7%
Dietary Fiber
4.1g
16%
Sugars
10.6g
Protein
2.3g
Vitamin A 4% Vitamin C 3%
Calcium 10% Iron 8%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Low in cholesterol
  • High in dietary fiber
  •   Bad points
  • High in saturated fat
  • High in sugar
  • Contains alcohol
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