Pineapple Coconut Pie

Total Time Prep: 10 min. + chilling
Yield 8 servings
Test Kitchen Approved
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

Ingredients

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

Directions

  1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until thickened. Stir in coconut and pineapple. Pour into pastry shell. Chill for at least 2 hours. Garnish with whipped topping if desired.

Nutrition Facts

1 piece: 227 calories, 10g fat (5g saturated fat), 7mg cholesterol, 206mg sodium, 33g carbohydrate (19g sugars, 1g fiber), 2g protein.

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
Recipe Creator

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