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Easy Citrus and Coconut Cream Pie,
also referred to as "what leftovers can I throw together Pie"
1 Lime
1 1/2 Cups of Milk
1 Box of Jello's Instant Lemon Pudding Mix
2 Cups Cool Whip Free, Thawed and Divided
1/2. shredded sweetened coconut, divided
Heat oven to 350 degrees Fahrenheit
. Mix milk and pudding mix together in a medium bowl. Let rest for a couple minutes, or until it starts to thicken. add in the zest and juice of 1 lime, 1/4 Cup shredded coconut, and 1 Cup of cool whip. Pour into pie crust. Refrigerate for at least one hour.
While refrigerating, prepare coconut topping. Put remaining coconut shreds on a baking sheet and bake for 2-4 minutes, or until Golden. It is best to check frequently, and stir them around if one section is getting darker than the other.
Just before serving, top pie with toasted coconut.
Serves 8.
If any of you are watching what you eat, or are on Weight Watchers, this pie is easily adaptable by using things like sugar free-fat free pudding mix, fat free milk, and by making your own crust by following the original recipe from Hungry Girl (link below). If you do so, each serving will roughly be 4 points+. Like I mentioned above, this pie is a result of me having a ton of leftover toasted coconut from the creamy lime and coconut truffles I made last week. I couldn't bear to throw it all away, so I had to find a home for it. Since I didnt have coconut flavor or any untoasted shredded coconut left, I just looked at what I did have in my pantry, and went to town. In the recipe I said to use untoasted coconut in the pie filling, but I did not do this. I actually added toasted coconut since that's what I had. One day soon, I'll actually make the coconut cream pie, as that is one of my favorites.
-Sweet Sarah
Adapted from Hungry Girl's, "Pie'd and gone to heaven."
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