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Coconut Obsessed Pie

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I’m so excited about this pie, because, well I LOVE coconut and I LOVE pie! So after testing this out several times to get it JUST RIGHT, I’m thrilled to share this recipe!

I'm so excited about this pie, because, well I LOVE coconut and I LOVE pie! So after testing this out several times to get it JUST RIGHT, I'm thrilled to share this recipe!Coconut Obsessed Pie

I also love that this pie serves 8 people, for only 205 calories a slice!

Coconut Obsessed PieI'm so excited about this pie, because, well I LOVE coconut and I LOVE pie! So after testing this out several times to get it JUST RIGHT, I'm thrilled to share this recipe!

The crust is made from crushed graham crackers and shredded coconut. You can use gluten-free graham crackers if you’re gluten-free, I tested it with both and they were equally delicious. The filling is easy, and all made in the blender using organic silken tofu and coconut cream. Now, if you’re thinking tofu? Think again because you’d never know it and I had the hardest time stopping at one slice. Try it and tell me what you think!

I'm so excited about this pie, because, well I LOVE coconut and I LOVE pie! So after testing this out several times to get it JUST RIGHT, I'm thrilled to share this recipe!

Coconut Obsessed Pie

10
Cals:205
Protein:5
Carbs:27
Fat:9
I'm so excited about this pie, because, well I LOVE coconut and I LOVE pie! So after testing this out several times to get it JUST RIGHT, I'm thrilled to share this recipe!
Course: Dessert
Cuisine: American
I'm so excited about this pie, because, well I LOVE coconut and I LOVE pie! So after testing this out several times to get it JUST RIGHT, I'm thrilled to share this recipe!
Prep: 40 mins
Cook: 10 mins
Chill Time: 3 hrs
Total: 3 hrs 50 mins
Yield: 8 servings
Serving Size: 1 /8

Ingredients

For the coconut-graham cracker crust:

  • 6 whole reduced-fat or gluten-free graham crackers, about 4 oz
  • 2 tablespoons raw sugar
  • 3 tablespoons whipped butter
  • 3 tablespoons sweetened shredded coconut

For the filling:

  • 1 teaspoon gelatin (or vegetarian substitute)
  • 12.3 oz package organic silken tofu, firm
  • 1/4 cup milk of choice, I used plain unsweetened coconut milk
  • 1/2 cup cream of coconut such as coco lopez
  • 1 tbsp sweetened shredded coconut
  • Optional topping:  toasted coconut flakes

Instructions

  • Preheat oven to 375°F.
  • Place the whole graham crackers in a re-sealable plastic bag and crush with rolling pin, then measure 1 cup of crumbs and discard the rest.
  • In a medium-sized bowl or a food processor, combine the graham cracker crumbs, raw sugar, 3 tbsp shredded coconut, whipped butter and 1/2 tablespoon of water; blend until it has a texture of coarse meal.
  • Press into an 8-inch pie dish making the crust about 1/8-inch thick evenly all around and up the sides, evening the crumbs up to make sure there are no gaps or holes. Note: If you refrigerate the crust for 30 minutes before you bake it, this will help prevent crumbling when you want to serve it.
  • Bake until the edges are golden, about 8 to 10 minutes.
  • Remove from the oven and let the crust cool on a wire rack, before filling.
  • Meanwhile, dissolve the gelatin in 1/2 tablespoon of water in a small bowl for 5 minutes.
  • Lightly mash the silken tofu with a fork and place it in the blender with the coconut cream and remaining tablespoon of shredded coconut and blend until smooth, about 1 to 1 1/2 minutes.
  • Heat the 1/4 cup of coconut milk beverage in the microwave 40 to 45 seconds, and mix in with the gelatin until dissolved, 2 to 3 minutes.
  • Transfer to the blender and blend until smooth.
  • Pour into the graham cracker crust and refrigerate until it sets, about 3 to 4 hours.
  • Top with shaved coconut, if desired.

Last Step:

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Nutrition

Serving: 1 /8, Calories: 205 kcal, Carbohydrates: 27 g, Protein: 5 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 8 mg, Sodium: 130 mg, Fiber: 2 g, Sugar: 18 g

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48 comments on “Coconut Obsessed Pie”

  1. This looks so good, can I substitute the butter for something lower-calorie and get the same results? Thanks Gina!

  2. Avatar photo
    Steph Lynn Tank

    I'm not sure why but my crust stuck to my pie plate and it didn't really set up like a pie. It was pretty jiggly. Not sure what I did wrong, but the flavor was good and I didn't taste the tofu.

    1. Avatar photo
      Steph Lynn Tank

      A day or so of letting this pie sit in the fridge and it was oozing a watery substance so I had to throw it out.

    2. You can do as the Japanese do with certain tofu dishes: wrap block of tofu in very absorbent kitchen towel (I just lay the towel on the counter, place tofu on long edge, then roll over and over. Place a weight on top which will cover the whole surface, like a 1 lb cutting board (too light and it won't help the H2O absorb, too heavy and it may squash the silken type tofu.) Let it sit for half an hour or more till water is pressed out.

  3. oh wow! I can't believe there is tofu in this pie! I will have to try. I'm down for tofu in smoothies so why not pie?

  4. Ive met people in my life who have said they dont like coconut too much. I think those people are weird. Give me all the coconuts! 🙂 This looks delicious!

  5. Avatar photo
    Patricia Dowd

    Ok, so when I hit the Print Friendly button, the recipe came up in Dutch. When I hit the Google translate button, the recipe was for Strawberry Something. What happened???

  6. Wow this sounds delicious, can't wait to make it. What kind of coconut milk did you use? The more liquid type in the carton (like Silk), or the more solid kind in the can?

  7. Avatar photo
    Heather Morgan

    Can you use something else besides tofu/soy? Soy isn't good for thyroid function. Which means, I am also dairy free…and mostly gluten free.
    Thanks!

    1. I'm not Gina, but I was thinking maybe soaked raw cashews might work? Raw cashews are used in a lot of vegan desserts.

  8. I came up w/ 6 WW+ points rather than 5. Still looks good. Just something to be aware of if you make it!

    1. Avatar photo
      Skinnytaste Gina

      I def got 5 ww points, just checked recipe builder. Could depend on brand of crackers that you input.

  9. Avatar photo
    Paperblooming Prints

    This pie looks amazing!! Is there any way I can substitute the gelatin?

    x
    www.etsy.com/shop/paperblooming

    1. I'm guessing the gelatin is used to set up the filling? I'm wondering if maybe virgin coconut oil might work?

  10. What kind of coconut milk do you use? I always get confused when recipes call for coconut milk if it means the kind in a carton or in a can. I know they are pretty different texture/taste-wise. Thanks! Recipe looks great!

  11. Avatar photo
    Monica Perez-Brandes

    I will substitute the butter for coconut oil or coconut butter and the raw sugar for coconut sugar.

    1. Avatar photo
      BMW Enterprises, LLC

      I am not a fan of coconut sugar, do not like the taste, do you think I can use stevia or splenda? That should lower the PPV as well, right?