Pineapple Coconut Pie Recipe

Nutrition Facts

  • One serving:
  • (prepared with fat-free milk and sugar-free pudding and without whipped topping)
  • Calories:
  • 198
  • Fat:
  • 9 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 1 mg
  • Sodium:
  • 647 mg
  • Carbohydrate:
  • 26 g
  • Fiber:
  • 0 g
  • Protein:
  • 3 g
  • Diabetic Exchange:
  • 2 fat, 1 starch, 1/2 fruit.


Graham Pie Crust Mix

To save time when she needs a dessert in a jiffy, Sue Ross of Casa Grande, Arizona keeps this versatile crust mix... View this recipe »



Pineapple Coconut Pie

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MY DAUGHTER introduced me to several recipes that are low in sugar after I found out I have diabetes. This was one of them, and it's become one of my favorite desserts. I enjoy making this pie and baking other treats for my daughters, 10 grandchildren and 19 great-grandchildren. -Elsie Wilson, Freeman, Missouri

SERVINGS: 8

CATEGORY: Lower Fat

METHOD: Chill

TIME: Prep: 10 min. + chilling

Ingredients:

  • 1 cup cold milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup flaked coconut
  • 1 can (8 ounces) unsweetened crushed pineapple, drained
  • 1 pastry shell (9 inches), baked
  • Whipped topping, optional

Directions:

In a mixing bowl, beat milk and pudding mix until thickened. Stir in the coconut and pineapple. Pour into pastry shell. Chill for at least 2 hours. Garnish with whipped topping if desired. Yield: 8 servings.

  • Re: Pineapple Coconut Pie

    Made this pie and it is wonderful! I'm going to make it for Thanksgiving too.

    Linda LK
  • Re: Pineapple Coconut Pie

    This sounds wonderful...will have to make it soon!!

    Linda LK
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