Cheerios® Healthified Coconut Cream Pie from Betty Crocker

Popular
Health score
2%
Cheerios® Healthified Coconut Cream Pie from Betty Crocker
300 min.
10
163kcal

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If you're a fan of coconut and looking for a healthier dessert option, then this Cheerios® Healthified Coconut Cream Pie is a must-try! This recipe puts a unique twist on the classic coconut cream pie by incorporating Cheerios® cereal into the crust, adding a delightful crunch and a boost of whole grain goodness. With a prep time of 300 minutes, it's a dessert that requires some patience, but the end result is well worth the wait. The pie features a creamy filling made with a combination of fat-free milk, light coconut milk, and vanilla pudding mix, creating a smooth and indulgent texture. The addition of coconut milk and shredded coconut adds a tropical flavor that will transport you to a sunny beach. The crust, made with crushed Cheerios®, coconut, and a touch of vegetable oil spread, provides a crispy and flavorful base that complements the creamy filling perfectly. This pie is not only delicious but also has a balanced nutritional profile with 4.69% protein, 42% fat, and 53.31% carbs. Whether you're serving it at a family gathering or enjoying it as a special treat, this coconut cream pie is sure to impress. So, gather your ingredients, follow the step-by-step instructions, and get ready to indulge in a healthier version of a classic dessert.

Ingredients

  • 2.5 cups cheerios cheerios®
  • 0.5 cup coconut or 
  • 0.8 cup skim milk fat-free (skim)
  • box vanilla pudding instant (4-serving size)
  • 0.5 cup lite coconut milk light canned (not cream of coconut)
  • tablespoons sugar 
  • teaspoon vanilla 
  • 0.3 cup butter 68% melted
  • cups cool whip fat-free frozen thawed ()

Equipment

  • food processor
  • bowl
  • oven
  • whisk
  • ziploc bags
  • rolling pin
  • meat tenderizer

Directions

  1. Heat oven to 350°F.
  2. Place cereal in food-storage plastic bag; crush finely with rolling pin or meat mallet to make 1 cup (or crush in food processor).
  3. 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.
  4. Bake 10 minutes. Cool completely, about 30 minutes.
  5. 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.
  6. Just before serving, top with remaining 1 1/2 cups whipped topping.
  7. Sprinkle with toasted coconut.

Nutrition Facts

Calories163kcal
Protein4.69%
Fat42%
Carbs53.31%

Properties

Glycemic Index
11.33
Glycemic Load
2.84
Inflammation Score
-4
Nutrition Score
5.1417391209499%

Nutrients percent of daily need

Calories:162.82kcal
8.14%
Fat:7.74g
11.9%
Saturated Fat:3.33g
20.84%
Carbohydrates:22.1g
7.37%
Net Carbohydrates:21.09g
7.67%
Sugar:15.07g
16.75%
Cholesterol:2.95mg
0.98%
Sodium:168.11mg
7.31%
Alcohol:0.14g
100%
Alcohol %:0.24%
100%
Protein:1.94g
3.89%
Manganese:0.25mg
12.43%
Vitamin B12:0.69µg
11.49%
Folate:41.5µg
10.37%
Iron:1.63mg
9.05%
Vitamin A:439.93IU
8.8%
Vitamin B2:0.13mg
7.49%
Vitamin B1:0.1mg
6.93%
Vitamin B6:0.13mg
6.29%
Calcium:62.02mg
6.2%
Zinc:0.88mg
5.86%
Phosphorus:54.65mg
5.46%
Vitamin B3:1.04mg
5.2%
Fiber:1.01g
4.03%
Selenium:2.64µg
3.77%
Potassium:99.33mg
2.84%
Magnesium:10.89mg
2.72%
Vitamin D:0.39µg
2.61%
Copper:0.04mg
2.17%
Vitamin C:1.27mg
1.54%
Vitamin E:0.22mg
1.47%
Vitamin B5:0.14mg
1.39%