Introduction: Experience the blissful harmony of tropical flavors and velvety creaminess with our Wholesome WW Coconut Cream Pie, a delectable dessert crafted to satisfy your sweet cravings while keeping your wellness goals on track. This recipe is a testament to the fact that you can indulge in decadent treats without compromising your commitment to a healthy lifestyle. Each sumptuous bite of this coconut-infused pie is a celebration of flavor, texture, and mindful indulgence. Whether you’re entertaining guests or simply treating yourself to a moment of culinary delight, our Coconut Cream Pie is sure to become a cherished favorite in your recipe repertoire.

Ingredients: For the Pie Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup granulated erythritol or sweetener of choice
  • 1/2 cup unsalted butter, melted

For the Coconut Cream Filling:

  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup unsweetened coconut milk beverage (from carton)
  • 1/2 cup granulated erythritol or sweetener of choice
  • 1/4 cup cornstarch or arrowroot powder
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened shredded coconut

For the Whipped Topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered erythritol or sweetener of choice
  • 1/2 teaspoon vanilla extract
  • Unsweetened shredded coconut, toasted (for garnish)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with non-stick cooking spray.
  2. In a mixing bowl, combine graham cracker crumbs, unsweetened shredded coconut, granulated erythritol, and melted butter. Stir until the mixture resembles wet sand.
  3. Press the crust mixture evenly into the bottom and up the sides of the prepared pie dish.
  4. Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool completely.
  5. In a saucepan, whisk together the full-fat coconut milk, unsweetened coconut milk beverage, granulated erythritol, and cornstarch until smooth.
  6. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble.
  7. In a separate bowl, whisk the egg yolks until smooth. Gradually pour about half of the hot coconut milk mixture into the egg yolks, whisking constantly to temper the eggs.
  8. Pour the tempered egg mixture back into the saucepan with the remaining coconut milk mixture, whisking constantly.
  9. Cook the filling mixture over medium heat, stirring constantly, until thickened to a pudding-like consistency.
  10. Remove the saucepan from the heat and stir in the vanilla extract and unsweetened shredded coconut.
  11. Pour the coconut cream filling into the cooled pie crust, spreading it out evenly.
  12. Cover the pie with plastic wrap, making sure the plastic wrap touches the surface of the filling to prevent a skin from forming.
  13. Refrigerate the pie for at least 4 hours, or until the filling is set.
  14. In a mixing bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
  15. Spread the whipped cream over the chilled coconut cream filling.
  16. Garnish the pie with toasted unsweetened shredded coconut.
  17. Slice and serve the Wholesome WW Coconut Cream Pie chilled, and enjoy the tropical flavors of this delightful dessert!

Introduction: Experience the blissful harmony of tropical flavors and velvety creaminess with our Wholesome WW Coconut Cream Pie, a delectable dessert crafted to satisfy your sweet cravings while keeping your wellness goals on track. This recipe is a testament to the fact that you can indulge in decadent treats without compromising your commitment to a healthy lifestyle. Each sumptuous bite of this coconut-infused pie is a celebration of flavor, texture, and mindful indulgence. Whether you’re entertaining guests or simply treating yourself to a moment of culinary delight, our Coconut Cream Pie is sure to become a cherished favorite in your recipe repertoire.

Ingredients: For the Pie Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup granulated erythritol or sweetener of choice
  • 1/2 cup unsalted butter, melted

For the Coconut Cream Filling:

  • 1 can (13.5 oz) full-fat coconut milk
  • 1/2 cup unsweetened coconut milk beverage (from carton)
  • 1/2 cup granulated erythritol or sweetener of choice
  • 1/4 cup cornstarch or arrowroot powder
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened shredded coconut

For the Whipped Topping:

  • 1 cup heavy cream
  • 2 tablespoons powdered erythritol or sweetener of choice
  • 1/2 teaspoon vanilla extract
  • Unsweetened shredded coconut, toasted (for garnish)

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with non-stick cooking spray.
  2. In a mixing bowl, combine graham cracker crumbs, unsweetened shredded coconut, granulated erythritol, and melted butter. Stir until the mixture resembles wet sand.
  3. Press the crust mixture evenly into the bottom and up the sides of the prepared pie dish.
  4. Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let it cool completely.
  5. In a saucepan, whisk together the full-fat coconut milk, unsweetened coconut milk beverage, granulated erythritol, and cornstarch until smooth.
  6. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble.
  7. In a separate bowl, whisk the egg yolks until smooth. Gradually pour about half of the hot coconut milk mixture into the egg yolks, whisking constantly to temper the eggs.
  8. Pour the tempered egg mixture back into the saucepan with the remaining coconut milk mixture, whisking constantly.
  9. Cook the filling mixture over medium heat, stirring constantly, until thickened to a pudding-like consistency.
  10. Remove the saucepan from the heat and stir in the vanilla extract and unsweetened shredded coconut.
  11. Pour the coconut cream filling into the cooled pie crust, spreading it out evenly.
  12. Cover the pie with plastic wrap, making sure the plastic wrap touches the surface of the filling to prevent a skin from forming.
  13. Refrigerate the pie for at least 4 hours, or until the filling is set.
  14. In a mixing bowl, whip the heavy cream, powdered erythritol, and vanilla extract until stiff peaks form.
  15. Spread the whipped cream over the chilled coconut cream filling.
  16. Garnish the pie with toasted unsweetened shredded coconut.
  17. Slice and serve the Wholesome WW Coconut Cream Pie chilled, and enjoy the tropical flavors of this delightful dessert!

Nutritional Information:

  • Serving Size: 1 slice (assuming 8 slices)
  • Calories: 380
  • Total Fat: 32g
  • Saturated Fat: 20g
  • Cholesterol: 135mg
  • Sodium: 150mg
  • Total Carbohydrates: 17g
  • Dietary Fiber: 3g
  • Sugars: 2g
  • Protein: 5g

Weight Watchers SmartPoints:

  • Each serving contains 11 SmartPoints.

Conclusion: Delight your senses with our Wholesome WW Coconut Cream Pie, a decadent dessert that’s as delicious as it is nutritious. With its buttery graham cracker crust, creamy coconut filling, and fluffy whipped topping, this pie is a true celebration of tropical flavors and indulgent texture. Plus, with just 11 SmartPoints per serving, you can savor every bite of this guilt-free pleasure without compromising your wellness goals. So why wait? Treat yourself to a slice of paradise with our Coconut Cream Pie and experience pure bliss with every forkful!