Cheerios Skinny Coconut Cream Pie Recipes
CHEERIOS® SKINNY COCONUT CREAM PIE
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!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place cereal in food-storage plastic bag; crush finely with rolling pin or meat mallet to make 1 cup (or crush in food processor).
- 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.
- 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.
- Just before serving, top with remaining 1 1/2 cups whipped topping. Sprinkle with toasted coconut.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 17 g, TransFat 0 g
VERY BERRY YOGURT PIE WITH CHEERIOS® CRUST
Breakfast truly is the most important meal of the day when the menu includes a breakfast pie made of Cheerios, vanilla yogurt and fresh strawberries and blueberries.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 4h45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
- In medium bowl, stir Crust ingredients until well blended. Press mixture firmly and evenly against bottom and side of pie plate.
- Bake 5 to 10 minutes or until set and just starting to brown; cool completely.
- In medium bowl, gently stir Filling ingredients until blended; spoon into cooled crust. Cover and freeze at least 4 hours or overnight before serving.
Nutrition Facts : Calories 110, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 60 mg, Sugar 6 g, TransFat 0 g
COCONUT CREAM PIE
A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.
Provided by Mary
Categories Desserts Pies Custard and Cream Pie Recipes Coconut Pie Recipes
Time 4h55m
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
- Place a strainer over a clean mixing bowl; set aside.
- Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
- Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.
Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g
COCONUT CREAM PIE
A rich and smooth pie. It takes a half hour to make, but is well worth the effort! Top with whipped cream and toasted coconut, if desired.
Provided by Mary
Categories Coconut Pie
Time 4h55m
Yield 8
Number Of Ingredients 9
Steps:
- In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
- Place a strainer over a clean mixing bowl; set aside.
- Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
- Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.
Nutrition Facts : Calories 398.5 calories, Carbohydrate 51.1 g, Cholesterol 121.2 mg, Fat 18.8 g, Fiber 1.5 g, Protein 6.9 g, SaturatedFat 9.1 g, Sodium 293.4 mg, Sugar 32.9 g
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