On Friday, my kids got in the car after school and asked if we could make Coconut Cream Pie.
I’ve never made Coconut Cream Pie before, so it was a bit of an odd request. Odd that is, until I got some more information out of them.
Their Kindergarten teacher did a coconut themed activity with the class. They opened a coconut (with a hammer – the kids were so impressed!). Next they tasted the meat and drank the coconut juice. They also tried Coconut Cream Pie. Now the request made more sense.
So my little food blogger brain began to churn. I knew I probably wouldn’t have to time to make a pie from scratch, especially one I’d never made before. Plus, my husband doesn’t like coconut and I knew he had to work Friday and Saturday night, so I began to put together an easy version of a Coconut Cream Pie in my head.
We had to stop at the grocery store anyway, so I bought some 100-calorie Coconut Greek yogurt to use as my base. I also bought a container of light whipped topping. Homemade whipped cream would taste better, but my store recently moved everything around and I couldn’t find the heavy whipping cream. Or at least I couldn’t find it with two five-year-olds on the brink of an exhaustion-induced Friday afternoon meltdown.
This dessert came together in under 30 minutes. I made a simple graham cracker crust in my food processor using six graham cracker sheets and some butter. I didn’t add any sugar because I used cinnamon sugar graham crackers because it’s what I had. If yours are plain, you may want to add 2 tablespoons of sugar.
I evenly divided the graham cracker crumb recipe into four ramekins. If you don’t have ramekins, you should really invest in some. I’ve found ways to use them for every meal of the day. I have two sets of these Norpro 4″ Porcelain Ramekins . Once the graham cracker crumbs were in the bottom of the ramekins, I used a glass to press the crumbs into the bottom of the ramekin and up the sides. Bake them for 5 minutes.
While the crust is in the oven, fold together two containers of coconut Greek yogurt and one cup of light whipped topping.
While the crusts cool and the oven is still on, put 1/4 cup of coconut flakes in the oven and toast for 7 minutes.
Once the crusts were cool, I used my Stainless Steel Scoop that I usually use for muffins to divide the coconut cream mixture between the four ramekins. I spread a little more whipped topping on each and sprinkled with the toasted coconut.
The verdict from the kids? It didn’t taste exactly like what they had at school (of course it didn’t – mine was much lower in fat, calories, and sugar), but they both thought it was good. In fact, my son announced that he was ready to eat another one as soon as he was finished with the first one. I’d call that success.
- For the Crust:
- 6 sheets of graham crackers
- 4 T butter
- 2 T sugar
- For the filling:
- 2 5 oz. containers of coconut Greek yogurt
- 1 c light whipped topping
- For the topping:
- ½ c light whipped topping
- ¼ c toasted coconut
- Preheat the oven to 325 degrees.
- In a food processor, blend the graham crackers, sugar, and butter until the mixture begins to hold together.
- Evenly divide the mixture into 4 ramekins. Use a small glass to press the crumbs into the bottom and up the sides. Bake for 5 minutes.
- While the crust is baking, fold together the coconut Greek yogurt and whipped topping in a medium sized bowl.
- After removing the crusts from the oven, place a small baking sheet with ¼ sweetened coconut flakes into the oven. Bake for 7 minutes. Keep an eye on it and shake the coconut every few minutes. It burns fast!
- Once the crusts are cool, evenly divide the yogurt/whipped topping mixture into each ramekin. On top, evenly spread a little more whipped topping. Sprinkle the toasted coconut over the top.