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Ideal® Coconut Cream Pie

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Servings: 8

1( 9“) pie shell, baked
1 ¼ c Ideal® No Calorie Sweetener
½ c all-purpose flour
¼ tsp salt
3 c 1% milk
4 egg yolks
3 TBS (3/8 stick) light, unsalted butter
1 tsp pure vanilla extract
½ tsp coconut extract
3/4 c unsweetened flaked coconut, toasted


  1. Preheat oven to 350°F.
  2. Place pie dough in a 9" pie pan and press down along bottom and all sides; pinch and crimp the edges together to make a pattern; put the pie shell in pan back into freezer for 1 hour to firm up.
  3. Fit a piece of foil or parchment to cover inside of entire shell completely; fill the lined shell with pie weights or dried beans and place in oven.
  4. Bake for 10 minutes, remove lining and pie weights and bake for an additional 10 minutes or until the crust is dried out and just beginning to turn golden brown.
  5. In medium saucepan, combine Ideal®, flour, and salt over med heat; gradually add in milk and cook until the mixture is thick and bubbly.
  6. Temper yolks by adding 1/2 cup scaled milk mixture to yolks and whisk well. Add yolk mixture and slurry back into milk mixture and whisk vigorously over medium heat until thickened, about 2 minutes.
  7. Reduce heat to low and cook 2 minutes more and then remove from heat.
  8. Stir in butter, vanilla and coconut extracts, and pour filling into pre-baked pieshell and cool.
  9. Cover and chill to store if not serving immediately.
baking tip

Can be topped with Ideal® whipped topping and additional toasted coconut.

Per Serving: 340 Calories; 7 g Protein; 19 g Total Fat; 35 g Carbohydrates; 2 g Fiber; 5 g Sugar; 240 mg Sodium; 115 mg Cholesterol

recipe savings
Sugar (grams) Calories
32 90