Million Dollar Coconut Pie

Million Dollar Coconut Pie

Ruth Ann Tralfier, Oklahoma City, OK, sent me a pie recipe that had always been a family favorite. She wanted to serve it to her family once agan, but in a much healthier version. Everyone will think they've won the lottery when they bite into this!

Serves 8


1 1/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup water
2/3 cup pourable Splenda
1 (8-ounce) package Philidelphia fat-free cream cheese
1 cup (one 8-ounce can) crushed pineapple, packed in fruit juice, drained
1 cup Cool Whip Lite
1 teaspoon coconut extract
1/4 cup (1 ounce) chopped pecans
2 tablespoons flaked coconut
1 (6-ounce) Keebler graham cracker piecrust


In a medium microwavable bowl, combine dry milk powder and water. Cover and microwave on HIGH (100% power) for 45 to 60 seconds or until mixture is almost boiling. Add Splenda. Mix well to combine. Cover and refrigerate at least 2 hours. Fold in cream cheese and pineapple. Add 1/2 cup Cool Whip Lite and coconut extract. Mix gently to combine. Stir in pecans and coconut. Spread mixture into pie crust. Refrigerate at least 1 hour. Cut into 8 servings. When serving, top each piece with 1 tablespoon Cool Whip Lite.


Each Serving Equals:
HE: 1/2 Skim Milk, 1/2 Bread, 1/2 Protien, 1/2 Fat, 1/4 Fruit 1 Slider, 2 Optional Calories
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221 Calories, 9 gm Fat, 3 gm Protien, 32 gm Carbohydrate, 166 mg Sodium, 160 mg Calcium, 1 gm Fiber
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Diabetic: 1 1/2 Starch, 1/2 Skim Milk, 1/2 Fat

"Healthy Exchanges Food Newsletter, March 1999 pg 4."