Cheerios® Healthified Coconut Cream Pie from Betty Crocker

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

Suggestions


Indulge in a delightful twist on a classic dessert with the Cheerios® Healthified Coconut Cream Pie! This scrumptious pie combines the nostalgic crunch of Cheerios® cereal with the rich, tropical flavors of coconut, creating a treat that is both satisfying and guilt-free. Perfect for gatherings or a sweet ending to any meal, this pie is sure to impress your family and friends.

What makes this recipe truly special is its health-conscious approach. With only 163 calories per serving, you can enjoy a slice of this creamy goodness without the usual dessert guilt. The combination of fat-free milk, light coconut milk, and whipped topping ensures a luscious texture while keeping the calorie count in check. Plus, the use of Cheerios® as a base not only adds a unique flavor but also provides a wholesome crunch that elevates the pie to new heights.

Whether you're a seasoned baker or a novice in the kitchen, this recipe is easy to follow and requires minimal equipment. With just a few simple steps, you can create a stunning dessert that looks as good as it tastes. So gather your ingredients, roll up your sleeves, and get ready to whip up a pie that will have everyone asking for seconds!

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%