Reduced Fat Impossible Coconut Pie Sugar Free Recipes

Steps:

• Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown.
• Mix milk, coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes.
• ** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.

Steps:

• Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
• In medium bowl, stir all ingredients until blended. Pour into pie plate.
• Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Steps:

• 1. Preheat oven to 350 degrees F. Spray pie plate (9" is fine) with nonstick spray. Toss all ingredients into mixing bowl & beat with hand mixer, or a whisk, or toss in blender. Once all ingredients are incorporated, pour into pie plate. Bake 45 minutes, check doness by inserting knife blade in center. If it comes out clean, it is done. Remove to rack & let cool. Serve with whipped cream. At 6 slices, my guesstimate of carbs comes to about 3.
• 2. You may purchase CarbQuik from online providers, unsweetened shredded coconut can be found in most grocery stores, check the organic section; & coconut milk is found in all grocery stores, with Asian foodstuff. I have no image to show, I'm working from an iPad & have yet to learn how to get some things from there to here! We really like this recipe, have served it to company & have tripled it for covered dish suppers. Should you triple it, you may used a 9 x 13 Pyrex dish. No worries! Okay, I think I'm ready for the onslaught. Fire when ready! ;D

Steps:

• Preheat oven to 350ºF. Spray 9-inch pie plate with butter flavored cooking spray.
• Beat Egg Beaters with milk and light butter. Add flour and Splenda and whisk until smooth. Stir in coconut and vanilla. Pour into pie plate.
• Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Allow to cool for at least 15 minutes before serving. I prefer to let it cool, then refrigerate it overnight before serving. Cover and refrigerate any remaining pie.
• *If you want this pie to be completely sugar free, you will have to purchase unsweetened coconut or shred your own. You might want to add some extra Splenda as well--to make up for the sugar that's in regular packaged coconut. Also, you can substitute 1 cup egg whites (about 6 or 7) for the Egg Beaters.

Steps:

• Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray. In medium bowl, stir all ingredients except whipped topping with wire whisk or fork until blended. Pour into pie plate.
• Bake 50 to 55 minutes or knife inserted in center comes out clean. Cool 1 hour. Refrigerate 4 hours or until well chilled. Garnish with whipped topping. Store in refrigerator.

Steps:

• In a blender, combine all ingredients, except coconut.
• Blend on low speed 3 minutes.
• Pour into a greased 10 inch pie plate; let stand 5 minutes.
• Sprinkle with coconut.
• Bake in 350 degree oven for 35-40 minutes or until knife inserted near edge comes out clean.
• Cool slightly. Refrigerate leftovers.

Steps:

• Heat oven to 350ºF.
• Grease 9-inch pie plate.
• Stir all ingredients until blended.
• Pour into pie plate.
• Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean.
• Cover and refrigerate any remaining pie.

Steps:

• Whisk 2 boxes pudding mix with milk.
• Stir in 1/2 Cool Whip.
• Add coconut.
• Pour into pie shell and add other half Cool Whip to top of pie.
• Refrigerate.