Decadent Delight: Weight Watchers-Friendly Coconut Cream Pie
Recipe Card
Recipe Title and Quick Description:
Decadent Delight: Weight Watchers-Friendly Coconut Cream Pie
A creamy, coconut-filled pie topped with a dollop of light whipped cream—perfect for satisfying your sweet tooth while staying mindful of your Weight Watchers points. Each slice offers 3 points of indulgence!
Servings and Timing:
Prep Time: 15 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
Total Time: 1 hour 40 minutes
Yield: 12 servings
Weight Watchers Points: 3 points per serving
Ingredients List:
For the Pie Crust (1/8 of a 9-inch diameter pie crust): 3 Points
For the Coconut Cream Filling:
8 fl oz plain unsweetened almond milk – 1 Point
1/2 cup sweetened coconut flakes – 15 Points
1/2 cup light cream – 11 Points
8 oz Stevia In the Raw Sweetener (Zero Calorie, Granulated) – 7 Points
2 Tbsp cornstarch – 2 Points
2 Tbsp water
1 tsp vanilla extract – 0 Points
2 egg yolks – 0 Points
For the Topping:
4 tbsp Reddi Wip Dairy Whipped Topping Fat-Free – 0 Points
Instructions:
Prepare the Pie Crust: Bake the pie crust according to the package instructions and allow it to cool completely.
Create the Coconut Cream Filling:
a. In a double boiler, combine almond milk and light cream. Add Stevia and bring to a boil.
b. In a separate bowl, dissolve the cornstarch in cold water, stirring until smooth.
c. In another bowl, beat the egg yolks until light and fluffy. Add the cornstarch mixture to the yolks and mix well.
d. Gradually add the egg mixture to the milk mixture in the double boiler. Stir constantly and cook for 5 minutes.
e. Remove from heat, then add vanilla extract and coconut flakes. Stir to combine. Let the mixture stand for 30 minutes to cool slightly.
f. Pour the coconut filling into the prepared pie crust. Cover and chill in the refrigerator for 30 minutes or until set.
Topping Touch: Uncover the pie and top with Reddi Wip Dairy Whipped Topping Fat-Free. Serve chilled and enjoy!
Additional Notes:
WW Points: 3 points per serving
You can store leftovers in the refrigerator for up to 3 days, but the pie is best enjoyed within the first 2 days for optimal texture.
Make sure to let the filling cool properly before setting it in the crust to ensure a smooth texture.
Hero Image:
Visual Preview
A beautifully sliced piece of Coconut Cream Pie, showcasing the creamy coconut filling, nestled in a golden crust, and topped with a light swirl of Reddi Wip Dairy Whipped Topping.
Brief Introduction:
Satisfy your cravings for something sweet without the guilt! This Weight Watchers-friendly Coconut Cream Pie is a deliciously creamy dessert that’s light on points but heavy on flavor. Whether you’re enjoying a slice as a special treat or sharing it at a gathering, it’s sure to please both your taste buds and your health goals. Best of all, each serving is just 3 points on the WW scale!
Step-by-Step Cooking Guide (Process Photos & Detailed Steps):
Bake the Pie Crust:
Follow the instructions on the pie crust package. Bake and allow it to cool completely.
Tip: Let the crust cool on a wire rack to avoid condensation forming inside the crust.
Make the Coconut Cream Filling:
a. In a double boiler, combine the almond milk and light cream. Bring to a boil, stirring occasionally.
Tip: If you don’t have a double boiler, use a heatproof bowl over a saucepan of simmering water.
b. In a separate bowl, mix the cornstarch with 2 tablespoons of cold water until smooth.
c. Beat the egg yolks in a bowl until light and fluffy, then slowly add the cornstarch mixture and mix well.
Tip: Be sure to temper the egg yolks by adding a little hot milk mixture first, so they don’t cook too quickly.
d. Gradually add the egg mixture into the milk mixture in the double boiler. Stir constantly for 5 minutes until the filling thickens.
e. Remove from heat and add vanilla extract and coconut flakes. Stir to combine.
f. Let the filling sit for 30 minutes to cool slightly before pouring it into the prepared pie crust.
Tip: Patience is key here—let the filling cool enough to prevent the crust from getting soggy.
Chill and Set:
Cover the pie and refrigerate for 30 minutes or until the filling sets to a nice firm texture.
Tip: If you’re in a rush, the pie can be placed in the freezer for 15 minutes to speed up the setting process.
Topping Touch:
Once chilled, top with a generous swirl of Reddi Wip Dairy Whipped Topping Fat-Free.
Tip: Add a few extra coconut flakes on top for an extra pop of texture.
Ingredient Details and Substitution Tips:
Almond Milk: Unsweetened almond milk helps keep the pie lower in points compared to regular milk, without compromising flavor.
Substitution: You can substitute with regular milk or coconut milk if desired, but the points will vary.
Light Cream: Adds richness to the filling. You can swap it with half-and-half for a lighter option, but the consistency will be slightly different.
Stevia In the Raw Sweetener: This is a zero-calorie sweetener that keeps the recipe Weight Watchers-friendly. If you don’t have it, you can use another low-calorie sweetener or sugar substitute.
Coconut Flakes: Sweetened coconut flakes add flavor and texture, but you can swap for unsweetened flakes if you prefer a lower-sugar alternative.
Recipe Variations and Serving Suggestions:
Flavor Variations:
Add 1/2 tsp of almond extract to the filling for a nuttier flavor.
Stir in dark chocolate chips or drizzle with melted chocolate for an indulgent twist.
Dietary Variations:
Gluten-Free: This pie is naturally gluten-free as long as you use a gluten-free pie crust.
Dairy-Free: Swap the light cream with a dairy-free version, like coconut cream, for a dairy-free option.
Serving Suggestions:
Serve chilled with fresh berries or a side of fruit salad for a light and refreshing contrast. It pairs well with a cup of herbal tea or a glass of chilled sparkling water.
Storage and Make-Ahead Information:
Storage Instructions: Store leftovers in the refrigerator, covered, for up to 3 days.
Reheating Instructions: This pie is best enjoyed cold, so no reheating is necessary.
Make-Ahead Tips: You can prepare the coconut cream filling the night before and chill overnight. Assemble the pie the next day for a hassle-free dessert.
Frequently Asked Questions (FAQs):
Q: Can I use a store-bought crust?
A: Absolutely! A store-bought pie crust saves time and still tastes delicious. Just be mindful of its point value.
Q: Can I make this pie ahead of time?
A: Yes, this pie can be made up to 2 days in advance and stored in the fridge.
Q: Can I use regular cream instead of light cream?
A: Regular cream will add more points. If you’re sticking to the Weight Watchers plan, it’s best to use light cream.
Call-to-Action:
Ready to indulge without the guilt? Try this Weight Watchers-Friendly Coconut Cream Pie today! Share your results with us on social media and tag your post with #CoconutCreamPieWW. We’d love to hear how you made it your own!
