Ingredients for Tropical Cream Pie
- Nonfat Yogurt
- Crushed Pineapple
- Unflavored Gelatin
- 2 ripe bananas, sliced
- 1 tbsp lemon juice
- Powdered Sugar
- Flaked Coconut
- Prepared Graham Cracker Crusts
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How to Make Tropical Cream Pie
- **Drain Yogurt:** Line a fine-mesh sieve or colander with cheesecloth. Place 16 oz plain Greek yogurt in the sieve and refrigerate for 24 hours to drain excess whey (reserve the whey).
- **Prepare Pineapple:** Drain a 20 oz can of pineapple chunks in a sieve, pressing gently to remove excess juice. Reserve 1/4 cup of the juice.
- **Bloom Gelatin:** Sprinkle 1 tbsp unflavored gelatin over 1/4 cup reserved pineapple juice. Let stand for 5 minutes to soften.
- **Dissolve Gelatin:** In a small saucepan, heat 1/2 cup of the remaining pineapple juice over medium heat. Add the softened gelatin and stir until completely dissolved. Remove from heat and let cool slightly.
- **Prepare Banana:** Slice 2 ripe bananas and toss with 1 tbsp lemon juice to prevent browning.
- **Toast Coconut:** Lightly toast 1/2 cup sweetened shredded coconut in a dry skillet over medium heat until fragrant.
- **Combine Ingredients:** In a medium bowl, gently combine the drained yogurt (approx 8 oz after draining), 1/2 cup granulated sugar, and the cooled gelatin mixture. Whisk until smooth.
- **Fold in Fruit & Coconut:** Gently fold in the drained pineapple, lemon-juiced bananas, and toasted coconut.
- **Assemble Pie:** Pour the mixture into a prepared 9-inch graham cracker crust.
- **Chill:** Refrigerate for at least 4 hours, or preferably overnight, until set.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
161g
Fat
13g
Carbs
18g
