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Categories:
honey oats brown sugar vanilla extract salt unsalted butter raspberries raspberry sugar lemon zest lemon juice cornstarch vanilla pudding milk coconut coconut fresh raspberry coconut
Viewed: 12 - Published at: 4 years agoIngredients
- 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)
Method
- Start with the crust.
- Preheat oven to 350 degrees.
- Pulse the grahams in a food processor until finely ground.
- Combine crumbs, oats, brown sugar, vanilla, salt and melted butter in a bowl. Stir until mixture is thoroughly moistened.
- Press evenly into a 7" pie pan and bake for 10 minutes.
- Let cool before filling.
- Add a raspberry layer.
- Puree berries in a blender or food processor.
- Strain the pureed berries into a small saucepan to remove the seeds.
- Add the jam, sugar, lemon zest, lemon juice, and cornstarch to the saucepan and heat on medium until it bubbles and thickens.
- Transfer the sauce to a bowl and let cool.
- Spread the cooled raspberry mixture onto the pie crust.
- Finish with coconut custard.
- Using an electric mixer, whisk pudding and milk together until thoroughly combined.
- Stir in shredded coconut and coconut extract.
- Gently fold in the Cool Whip.
- Spread into the pie pan and garnish with berries and toasted coconut.
- Chill for 4 hours to set.
