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Healthified Coconut Cream Pie

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  • Prep 20 min
  • Total 5 hr 0 min
  • Servings 10
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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!
Created Jul 27, 2010
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  • 2 1/2 cups (625 mL) Cheerios* Cereal
  • 3 tbsp (45 mL) granulated sugar
  • 1/4 cup (50 mL) margarine, melted

  • 3/4 cup (175 mL) skim milk
  • 1/2 cup (125 mL) canned light coconut milk (not cream of coconut)
  • 1 tsp (5 mL) vanilla
  • 1 box (4-serving size) vanilla instant pudding and pie filling mix
  • 1/2 cup (125 mL) coconut
  • 2 cups (500 mL) frozen (thawed) fat-free whipped topping
  • Toasted coconut if desired


  • 1
    Heat oven to 350ºF. Place cereal in food-storage plastic bag; crush finely with rolling pin or meat mallet to make 1 cup (or crush in food processor).
  • 2
    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.
  • 3
    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.
  • 4
    Just before serving, top with remaining 1 1/2 cups whipped topping. Sprinkle with toasted coconut.

Expert Tips

  • Tip 1
    What is Healthified: We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
  • Tip 2
    Success: For the best results, be sure that the crumbs for the crust are finely crushed and resemble graham cracker crumbs. Large particles make it difficult to press the mixture into the pie plate.
  • Tip 3
    Substitution: You can use Honey Nut Cheerios* in the crust if you prefer.

Nutrition Information

No nutrition information available for this recipe
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