Cheerios Skinny Coconut Cream Pie Recipes

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CHEERIOS® SKINNY COCONUT CREAM PIE



Cheerios® Skinny Coconut Cream Pie image

75% less sat fat • 61% less fat • 66% more fiber than the original recipe. Surprise, it's based on a whole-grain Cheerios® cereal crust!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h

Yield 10

Number Of Ingredients 10

2 1/2 cups Cheerios™ cereal
3 tablespoons sugar
1/4 cup no trans-fat 68% vegetable oil spread stick, melted
3/4 cup fat-free (skim) milk
1/2 cup canned light coconut milk (not cream of coconut)
1 teaspoon vanilla
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup coconut
2 cups frozen (thawed) fat-free whipped topping
Toasted coconut, if desired

Steps:

  • Heat oven to 350°F. Place cereal in food-storage plastic bag; crush finely with rolling pin or meat mallet to make 1 cup (or crush in food processor).
  • In medium bowl, mix crushed cereal and sugar with fork. Stir in melted vegetable oil spread until well mixed. Press in bottom and up side of 9-inch glass pie plate. Bake 10 minutes. Cool completely, about 30 minutes.
  • In large bowl, mix milk, coconut milk and vanilla. With wire whisk, beat in pudding mix until well blended and slightly thickened. Stir in 1/2 cup coconut. Gently stir in 1/2 cup of the whipped topping. Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours or until set.
  • Just before serving, top with remaining 1 1/2 cups whipped topping. Sprinkle with toasted coconut.

Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 17 g, TransFat 0 g

COCONUT CREAM PIE



Coconut Cream Pie image

A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.

Provided by Mary

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Time 4h55m

Yield 8

Number Of Ingredients 9

1 cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
3 cups milk
4 egg yolks
3 tablespoons butter
1 ½ teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

Steps:

  • In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
  • Place a strainer over a clean mixing bowl; set aside.
  • Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
  • Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g

VERY BERRY YOGURT PIE WITH CHEERIOS® CRUST



Very Berry Yogurt Pie with Cheerios® Crust image

Breakfast truly is the most important meal of the day when the menu includes a breakfast pie made of Cheerios, vanilla yogurt and fresh strawberries and blueberries.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 4h45m

Yield 8

Number Of Ingredients 6

1 1/2 cups finely crushed Cheerios™ cereal
3 tablespoons Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
2 tablespoons packed brown sugar
1 cup sliced fresh strawberries
1 cup fresh blueberries
2 cups Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)

Steps:

  • Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
  • In medium bowl, stir Crust ingredients until well blended. Press mixture firmly and evenly against bottom and side of pie plate.
  • Bake 5 to 10 minutes or until set and just starting to brown; cool completely.
  • In medium bowl, gently stir Filling ingredients until blended; spoon into cooled crust. Cover and freeze at least 4 hours or overnight before serving.

Nutrition Facts : Calories 110, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 6 g, TransFat 0 g

COCONUT-CREAM CHEESE PIE



Coconut-Cream Cheese Pie image

Take only 15 minutes to make a luscious Coconut-Cream Cheese Pie. The only challenge? Waiting for your Coconut-Cream Cheese Pie to come out of the fridge.

Provided by My Food and Family

Categories     Home

Time 3h40m

Yield 12 servings

Number Of Ingredients 8

48 vanilla wafers, finely crushed (about 1-1/2 cups)
1/4 cup butter, melted
1-1/4 cups BAKER'S ANGEL FLAKE Coconut, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups plus 1 Tbsp. cold milk, divided
2 cups thawed COOL WHIP LITE Whipped Topping, divided
1 Tbsp. sugar

Steps:

  • Heat oven to 350ºF.
  • Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.
  • Microwave cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP. Pour into crust.
  • Add sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.
  • Sprinkle toasted coconut over pie just before serving.

Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0.8859 g, Sugar 0 g, Protein 3 g

COCONUT CREAM PIE



Coconut Cream Pie image

A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.

Provided by Mary

Categories     Coconut Pie

Time 4h55m

Yield 8

Number Of Ingredients 9

1 cup white sugar
½ cup all-purpose flour
¼ teaspoon salt
3 cups milk
4 egg yolks
3 tablespoons butter
1 ½ teaspoons vanilla extract
1 cup flaked coconut
1 (9 inch) pie shell, baked

Steps:

  • In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
  • Place a strainer over a clean mixing bowl; set aside.
  • Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
  • Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g

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