Lightened Up Coconut Cream Pie

Craving a delicious coconut cream pie but don’t have the time or energy to make a traditional baked version? Look no further!

This easy no-bake coconut cream pie recipe is sure to satisfy your sweet tooth.

With a creamy coconut filling and a buttery graham cracker crust, this pie is the perfect balance of tropical flavors and convenience.

So put away your oven mitts and get ready to indulge in a delectable dessert without any baking required.

How I Lightened It Up:

Unlike most Coconut Cream Pie recipes, I didn’t use cream or sugar.

Don’t worry, it’s still delicious!

This is a no-bake pie recipe, so I bought a graham cracker pie crust that was already made. There’s no need to turn the oven on.

The pie filling is a combination of sugar-free vanilla pudding mix, skim milk, fat-free Cool Whip, coconut extract, and sweetened coconut flakes.

Since coconut is somewhat high in WW points, I limited the amount of coconut. I used just enough so that you know it’s in the pie filling.

The coconut extract helps to give it more of that coconut flavor.

For reference I checked the WW app to see how much one slice of Marie Callender’s Coconut Cream Pie is – it’s 17 points! That’s for one slice!

My recipe is only 7 points per slice. That’s a fraction of the points!

Click here to track the points on your WW app.

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How to Make Lightened Up Coconut Cream Pie:

In a medium mixing bowl, add the pudding/pie mix and 2 cups of skim milk. Whisk together for 2 minutes.

Stir in 1/4 cup of the coconut and coconut extract, then let the pudding sit for 5 minutes.

While the pudding was setting, I toasted the remaining 2 tablespoons of coconut.

Simply heat a nonstick frying pan over medium heat and add the coconut flakes. It will toast up fast so you want to make sure to stir it often.

Once the coconut is toasted poor it onto a plate to cool.

Add 4 ounces of the Cool Whip to the pudding mixture and fold it in. Pour it into the pie crust, cover, and refrigerate for several hours.

Once you are ready to serve the pie top it with the toasted coconut.

Storage Suggestions:

If you have any leftovers (although it’s hard to resist devouring the entire pie in one sitting!), it’s important to store your pie properly.

Cover the pie tightly with plastic wrap or place it in an airtight container to prevent any air from getting in. This will help keep the pie fresh and prevent it from absorbing any unwanted odors from the fridge.

You can store your no-bake coconut cream pie in the refrigerator for up to 3-4 days. However, it’s important to note that the longer it sits, the more the crust may soften.

So try to enjoy your pie within the first few days for the best texture and taste.

Here are some things I used for this recipe:

Here are some more WW friendly recipes:

Apple Pie Egg Rolls

Cherry Pie Bubble Up

Creamy Lemon Pie

No Bake Strawberry Pie

If you’re looking for some zero point recipes, check out my post 20 Zero Point Recipes or my post 20 (More) Zero Point Recipes. Both are filled with delicious recipes that won’t cost you a single point! They’re perfect for days when you’re running low on points, or trying to save up points for a night out.

If you’re looking for dessert recipes you can visit 50 Weight Watchers Freestyle Desserts. It’s filled with delicious desserts perfect for Weight Watchers!

Are you looking for a meal plan that’s Weight Watchers friendly? I have over 100 meal plans that you can choose from and I post a new one each week. Click here to check them out!