Pineapple-Coconut Cream Pie



8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 261
Caloriesfromfat 29 %
Fat 8.3 g
Satfat 5.3 g
Monofat 1.8 g
Polyfat 0.6 g
Protein 4 g
Carbohydrate 43.2 g
Fiber 0.9 g
Cholesterol 37 mg
Iron 0.8 mg
Sodium 152 mg
Calcium 87 mg


1 1/2 cups reduced-calorie vanilla wafer crumbs (about 40 cookies)
2 tablespoons butter or stick margarine, melted
1 large egg white, lightly beaten
Cooking spray
1/2 cup sugar
1/4 cup cornstarch
1 large egg, lightly beaten
1 1/2 cups 1% low-fat milk
1 (15 1/4-ounce) can crushed pineapple in juice, drained
1/4 cup flaked sweetened coconut
1/2 teaspoon grated peeled fresh ginger
1 1/2 cups frozen reduced-calorie whipped topping, thawed
1 tablespoon flaked sweetened coconut, toasted


Preheat oven to 350°.

To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes. Cool on a wire rack.

To prepare filling, combine the sugar, cornstarch, and egg in a medium bowl, stirring well with a whisk. Heat milk over medium-high heat in a medium, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to sugar mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 3 minutes), stirring constantly. Reduce heat to low, and cook 2 minutes, stirring constantly. Remove from heat; stir in pineapple, 1/4 cup coconut, and ginger. Place pan in a large ice-filled bowl for 15 minutes or until egg mixture is chilled; stir occasionally.

Remove pan from ice. Fold in whipped topping, and spoon mixture into prepared crust. Sprinkle top with toasted coconut. Cover with plastic wrap. Chill 2 hours.

Jean Kressy,

Cooking Light

June 1999
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