Ingredients for Pineapple Coconut Cream Dream Pie
- Oatmeal Cookies
- Reduced Fat Margarine
- Splenda Sugar Substitute
- 2 tablespoons cornstarch
- Crushed Pineapple In Juice
- 2 ½ cups coconut milk
- Egg Yolks
- Unsweetened Flaked Coconut
- Light Whipped Topping
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How to Make Pineapple Coconut Cream Dream Pie
- Preheat oven to 350°F (175°C).
- Generously coat a 9-inch pie plate with cooking spray.
- In a food processor, pulse 1 ½ cups graham cracker crumbs until finely ground.
- Add ¼ cup (½ stick) melted margarine and pulse until moist crumbs form.
- Press crumb mixture into the pie plate to form the crust. Bake for 12 minutes, or until lightly golden. Cool completely on a wire rack.
- In a medium saucepan, whisk together ½ cup Splenda (or other granulated sugar substitute) and 2 tablespoons cornstarch.
- Gradually whisk in 2 ½ cups of coconut milk mixed with enough pineapple juice to reach the volume.
- Bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring constantly.
- In a separate bowl, whisk 2 large egg yolks.
- Temper the egg yolks by gradually whisking in about ½ cup of the hot coconut mixture.
- Pour the tempered egg yolk mixture into the saucepan with the remaining coconut mixture.
- Cook over low heat for 2 minutes, stirring constantly, until thickened.
- Remove from heat and stir in ¼ cup (½ stick) melted margarine. Stir in 1 (20 ounce) can crushed pineapple, drained, and 1 cup shredded coconut.
- Pour the filling into the cooled crust.
- Cover the pie with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight.
- Before serving, if desired, whip 1 cup heavy cream with 2 tablespoons of powdered sugar substitute to stiff peaks and spread over the pie.
- Garnish with fresh pineapple chunks, shredded coconut, or mint sprigs.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
110g
Fat
95g
Carbs
18g
