Coconut Raspberry Cream Pie

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 5 low-fat honey graham crackers (full sheets)
• 1/4 cup old fashioned oats
• 1 tablespoon brown sugar
• 1/2 teaspoon vanilla extract
• 1 pinch salt
• 3 tablespoons unsalted butter, melted
• 3/4 cup raspberries (fresh or frozen)
• 1 tablespoon raspberry jam
• 1 tablespoon sugar
• 1/2 teaspoon lemon zest
• 1 teaspoon lemon juice
• 1 1/2 teaspoons cornstarch
• 1 (3 1/2 ounce) package instant vanilla pudding, fat-free and sugar-free
• 1 cup whole milk (the filling won't set with low-fat milk!)
• 1/4 cup shredded coconut
• 1/4 teaspoon coconut extract
• 1/2 cup cool whip lite
• fresh raspberry (garnish)
• 1 tablespoon coconut, toasted (garnish)

Recipe

• 1 start with the crust.
• 2 preheat oven to 350 degrees.
• 3 pulse the grahams in a food processor until finely ground.
• 4 combine crumbs, oats, brown sugar, vanilla, salt and melted butter in a bowl. stir until mixture is thoroughly moistened.
• 5 press evenly into a 7" pie pan and bake for 10 minutes.
• 6 let cool before filling.
• 7 add a raspberry layer.
• 8 puree berries in a blender or food processor.
• 9 strain the pureed berries into a small saucepan to remove the seeds.
• 10 add the jam, sugar, lemon zest, lemon juice, and cornstarch to the saucepan and heat on medium until it bubbles and thickens.
• 11 transfer the sauce to a bowl and let cool.
• 12 spread the cooled raspberry mixture onto the pie crust.
• 13 finish with coconut custard.
• 14 using an electric mixer, whisk pudding and milk together until thoroughly combined.
• 15 stir in shredded coconut and coconut extract.
• 16 gently fold in the cool whip.
• 17 spread into the pie pan and garnish with berries and toasted coconut.
• 18 chill for 4 hours to set.