Pineapple Coconut Pie
Reminisce
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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.