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Pineapple Coconut Pie

By: Elsie Wilson  
"MY DAUGHTER introduced me to several recipes that are low in sugar after I found out I have diabetes. This was one of them, and it's become one of my favorite desserts. I enjoy making this pie and baking other treats for my daughters, 10 grandchildren and 19 great-grandchildren. -Elsie Wilson, Freeman, Missouri"

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 75 people have saved this

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 cup cold milk
  • 1 (3.4 ounce) package instant vanilla pudding mix
  • 1/2 cup flaked coconut
  • 1 (8 ounce) can unsweetened crushed pineapple, drained
  • 1 (9 inch) pastry shell, baked
  • whipped topping

Directions

  1. In a mixing bowl, beat milk and pudding mix until thickened. Stir in the coconut and pineapple. Pour into pastry shell. Chill for at least 2 hours. Garnish with whipped topping if desired.

Footnotes

  • Nutrition Facts: One serving (prepared with fat-free milk and sugar-free pudding and without whipped topping) equals 198 calories, 9 g fat (0 saturated fat), 1 mg cholesterol, 647 mg sodium, 26 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1/2 fruit.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2009 by sassyvegasmom 
This was really good. I did change a couple things. I used a shortbread crust, french vanilla... MORE

 
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