This pie was so damn good! Definitely one of the best pies I've ever made and I'm keeping this recipe handy to use when I"m in need of an easy and quick pie recipe in the future. Plus the best part is, this is a slimmed-down version too so the calories, fat, and sugar are all reduced and yet you'd never be able to tell!
Toasted Coconut Banana Cream Pie
For the Crust:
1 1/4 cup graham cracker crumbs
3 Tbsp. unsalted butter, melted
2 Tbsp. mashed banana
3 Tbsp. Stevia (or sugar)
For the Pie:
1 box (1 oz.) sugar free, fat free banana cream pudding mix
1 box (1 oz.) sugar free, fat free vanilla pudding mix
1 box (3.4 oz.) coconut cream pudding mix
1 1/2 cup cold milk
1 container (8 oz.) Cool Whip, thawed
1/4 cup crushed pineapple, drained
3/4 cup shredded unsweet coconut
First, start on the crust. Use a food processor to crush the graham crackers into fine crumbs. Combine 1 1/4 cup crumbs to the mashed banana, melted butter, and Stevia. Mix well then place mixture into glass or ceramic pie plate and push it down with a spoon until it forms a well-put-together crust on the bottom of the pie plate. Bake in 350 degree oven for about 12-16 minutes, until firm and golden brown. Remove from oven and allow to cool.
Healthy Recipe Tidbits
- I used sugar-free, fat-free pudding mixes for the vanilla and banana cream. This lightens up the sugar, fat, and calories for the pie.
- Mashed banana in the pie crust replaces some of the butter to reduce the fat. It holds the crust together quite well too, once baked.
- Stevia is used in the pie crust to reduce the sugar content and also makes this pie more diabetic friendly.
- I used Cool Whip Free for the Cool Whip in the pie--it has less sugar and fat than regular Cool Whip, although any type of Cool Whip would work just fine.
- Coconut has some great health benefits! Coconut contains short- and medium- chain fatty acids that are heart healthy and help increase good cholesterol. Coconut is also high in dietary fiber and is a great food for a quick energy boost.