Delicious & Easy Weight Watchers Coconut Cream Pie Recipe (6 WW Points!)
Indulge your sweet cravings without guilt with this incredibly creamy and flavorful Weight Watchers Coconut Cream Pie. Each luscious slice is just 6 WW points, making it a perfect dessert choice for those following the Weight Watchers program. Boasting a silky-smooth filling packed with delightful shredded coconut, all nestled in a simple, homemade graham cracker crust, this pie is largely a no-bake wonder. You only need to bake the crust, saving you time and effort in the kitchen.
What sets this coconut cream pie apart is its intelligently lightened-up approach. Traditional recipes often rely on heavy creams and butter, but ours makes smart substitutions to keep the points low without compromising on taste or texture. For instance, applesauce is cleverly used as a binder in the graham cracker crust, replacing butter and significantly reducing fat. The rich, velvety filling features a sugar-free vanilla pudding mix, fat-free milk, nonfat Greek yogurt, and fat-free whipped topping. These conscious choices ensure every bite is guilt-free, allowing you to enjoy a classic dessert that perfectly aligns with your healthy eating goals.
Prepare to be enchanted by the luxurious texture and authentic coconut flavor of this pie. The filling offers a dreamy, melt-in-your-mouth smoothness, beautifully contrasted by the tender pieces of shredded coconut that provide a satisfying chew. The subtly sweet and crunchy graham cracker crust provides the perfect foundation, complementing the tropical notes of the filling. Whether you’re a seasoned baker or just starting out, this recipe is straightforward and yields impressive results. If you love discovering delicious, WW-friendly desserts, be sure to explore my dessert recipe collection for more fantastic ideas!
Why You’ll Love This WW Coconut Cream Pie
- Irresistibly Delicious: This pie delivers all the creamy, tropical goodness you expect from a classic coconut cream pie, but in a lightened-up format. Its rich coconut flavor combined with the crisp graham cracker crust creates a harmonious and satisfying dessert that truly hits the spot without being overly heavy.
- Perfect for Any Occasion: Versatile and delightful, this pie is suitable for all kinds of gatherings. Whether you’re celebrating a special occasion, hosting a dinner party, or simply craving a sweet, refreshing treat after a family meal, this coconut cream pie is sure to impress. It’s light enough for warmer months but comforting enough for any time of year.
- Beginner-Friendly Baking: Don’t let pie-making intimidate you! This recipe is incredibly easy to follow and requires no advanced baking skills. With most of the steps being no-bake and clear instructions provided, even beginner bakers can confidently whip up this stunning and delicious dessert. It’s a fantastic recipe to build your confidence in the kitchen.
Recipe Details at a Glance
- Serving Size: 1 slice (92g)
- Number of Servings: 9 generous slices
- Prep and Cook Time: Approximately 30 minutes active time
- WW Points Per Serving: A remarkable 6 WW points per slice (Click here to view the recipe in the WW app – WW login is required)
Key Ingredients for Your Lightened-Up Coconut Cream Pie
Each ingredient in this recipe has been thoughtfully chosen to deliver maximum flavor and texture while keeping the Weight Watchers points low. The combination of sugar-free pudding mix, fat-free dairy, and a clever butter substitute in the crust allows for a dessert that feels incredibly indulgent without compromising your healthy eating goals. These swaps are the secret to a delicious, guilt-free treat!
- 1 ¼ cup low-fat graham cracker crumbs
- 3-5 tbsp unsweetened applesauce
- 1.5 oz sugar-free Jello vanilla pudding mix
- 1 tsp coconut baking extract, plus more to taste for an intensified flavor
- ¼ cup unsweetened coconut flakes
- 1 cup fat-free milk
- ¾ cup plain nonfat Greek yogurt
- 8 oz fat-free whipped topping, thawed (such as Cool Whip Lite)
- 5 tbsp reduced-fat cream cheese, softened
Step-by-Step Instructions: Crafting Your WW Coconut Cream Pie
- Prepare the Graham Cracker Crust: Preheat your oven to 375°F (190°C). In a medium bowl, combine the low-fat graham cracker crumbs with the unsweetened applesauce. Start with 3 tablespoons of applesauce and mix well using a fork or your fingertips. The goal is to achieve a mixture that resembles wet sand and holds together when pressed. If it still appears too dry and crumbly, add an additional ½ tablespoon of applesauce at a time until the desired consistency is reached. Evenly press this mixture into the bottom and up the sides of a 9-inch pie dish. Bake for 8-12 minutes, or until the crust is lightly golden and feels firm to the touch. Once baked, remove from the oven and allow it to cool completely on a wire rack before adding the filling. A cool crust prevents the filling from melting prematurely.
2. Whip Up the Creamy Filling Base: In a large mixing bowl, start by combining the softened reduced-fat cream cheese with the nonfat plain Greek yogurt. Use a whisk to beat them together until the mixture is perfectly smooth and free of any lumps. This creates a wonderfully tangy and rich base for your filling. Next, gradually whisk in the fat-free milk, coconut baking extract, and the sugar-free Jello vanilla pudding mix. Continue whisking vigorously for several minutes. You’ll notice the mixture begin to thicken as the pudding mix activates. Keep whisking until it becomes noticeably thicker and coats the back of a spoon. At this stage, taste the mixture and add a little more coconut extract if you desire a more intense coconut flavor.
3. Fold in Whipped Topping & Chill: Gently fold in the thawed fat-free whipped topping into your thickened pudding mixture. Use a rubber spatula to carefully incorporate it, ensuring you don’t overmix, which can deflate the airy whipped topping. Continue folding until the mixture is completely uniform, thick, and wonderfully spreadable. Finally, fold in the unsweetened flaked coconut for added texture and a burst of fresh coconut flavor. Carefully spoon the filling into your completely cooled graham cracker crust, spreading it evenly. Transfer the pie to the refrigerator and allow it to chill for at least 1-2 hours, or ideally until fully set and firm. This chilling time is crucial for the pie to reach its perfect sliceable consistency. Before serving, you can decorate your pie with a sprinkle of toasted coconut flakes or a dollop of extra whipped cream if you wish (note: these garnishes are not included in the calculated WW points).
Creative Variations and Smart Substitutions
- Coconut Cream Pie with Homemade Whipped Cream: While the fat-free whipped topping keeps the points low, you can absolutely use homemade whipped cream for a richer, more traditional flavor. Keep in mind that using heavy cream will increase the fat content and, consequently, the WW points per serving. To make it, simply whip cold heavy cream with a touch of powdered sugar and vanilla extract until stiff peaks form.
- Coconut Cream Pie with Traditional Pie Crust: If you prefer a different base, feel free to use a store-bought pre-made pie shell or bake a homemade shortcrust pastry. Coconut cream pie is incredibly versatile and pairs well with various crusts. For a fun and indulgent twist, some enjoy it with a crushed Golden Oreo crust, though this will significantly increase the point value.
- Milk Substitutions: The specific proteins and fat content in fat-free dairy milk are ideal for helping Jello pudding mix thicken properly. If you opt for plant-based milks, such as almond, soy, or oat milk, always check the pudding mix box for any special instructions. Plant-based milks can sometimes behave differently, potentially resulting in a looser pie consistency if not prepared according to specific guidelines.
- Lower the Points Even Further: To reduce the WW points per serving even more, consider omitting the reduced-fat cream cheese. If you do, simply replace it with an equal amount of additional nonfat Greek yogurt to maintain the creamy texture and volume of the filling. You can also reduce the quantity of unsweetened coconut flakes or omit them entirely from the filling.
- Splurge Version for Special Treats: For those not tracking points or wanting an occasional indulgence, you can use regular Cool Whip or full-sugar Jell-O pudding mix instead of their lightened-up counterparts. You can also be more generous with the amount of shredded coconut flakes in the filling and as a garnish. Decorating the top with real whipped cream and toasted coconut, as seen in some traditional photos, will certainly elevate the decadent factor.
Pro Tips for a Perfect WW Coconut Cream Pie
- Adjusting Filling Thickness: If, after whisking, your filling mixture isn’t as thick as you’d like, you can carefully add a very small amount (e.g., ½ teaspoon at a time) of additional dry sugar-free Jello pudding mix. Whisk it in thoroughly until you achieve your desired firmer consistency. Be mindful not to add too much at once, as it can quickly become overly stiff or develop a powdery taste.
- Handling the Crust Mixture: When combining the applesauce and graham cracker crumbs for the crust, mix gently with your fingertips. Avoid overworking the mixture, as this can lead to a dense, tough, or even gummy crust once baked. Aim for a texture similar to moist, coarse sand that can be pressed together without becoming a solid, sticky mass. Think of it as delicately incorporating melted butter.
- Toasting Coconut for Enhanced Flavor: The choice to toast your coconut flakes is entirely up to you and depends on your preference. Raw coconut provides a softer chew and a milder, fresher coconut taste. Toasting the coconut, however, brings out a deeper, nuttier, and more intense flavor, along with a delightful crispness. I often include raw coconut in the filling for texture and then lightly toast extra flakes for garnishing the top, adding both visual appeal and a contrasting flavor element. To toast, spread flakes on a baking sheet and bake at 300°F (150°C) for 5-10 minutes, stirring occasionally, until golden brown. Watch closely as coconut can burn quickly.
- Storage and Freezing Guidelines: This pie is best enjoyed fresh or after being chilled in the refrigerator. Store any leftovers tightly covered in the fridge for up to 3-4 days. While freezing is possible, be aware that the texture of the filling, due to the Jello pudding mix and Greek yogurt, may change slightly upon thawing. It might become a bit less smooth or slightly grainier. For the optimal creamy experience, refrigeration is highly recommended over freezing.
More Weight Watchers Friendly Desserts You’ll Love
If you enjoyed this lightened-up coconut cream pie, you’re in for a treat! Explore more delicious and guilt-free dessert options from our collection:
WW Lemon Coconut Donuts
Creamy Mango and Coconut Ice Cream
WW Pineapple Coconut Oatmeal Muffins
Coconut Cream Pie
Ingredients
- 1 ¼ cup low-fat graham cracker crumbs
- 3-5 tbsp unsweetened applesauce
- 1.5 oz sugar-free Jello vanilla pudding mix
- 1 tsp coconut baking extract, plus more to taste
- ¼ cup unsweetened coconut flakes
- 1 cup fat-free milk
- ¾ cup plain nonfat Greek yogurt
- 8 oz fat-free whipped topping, thawed
- 5 tbsp reduced-fat cream cheese, softened
Instructions
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Preheat oven to 375F (190°C). Make the graham crust by mixing the crumbs with the applesauce, starting with 3 tbsp at first and then adding ½ tbsp more as needed until the mixture resembles wet sand and you can press it into a pie dish. Evenly press it firmly into a 9-inch dish and bake for 8-12 minutes or until baked and firm with lightly golden edges. Allow to cool completely on a wire rack.
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Make the filling by first mixing the softened cream cheese with the Greek yogurt until smooth and lump-free. Then, add the fat-free milk, coconut extract, and sugar-free Jello pudding mix. Whip vigorously with a whisk for several minutes until it begins to thicken and coats the back of a spoon. Taste the mixture and add more coconut extract if preferred for an intensified flavor.
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Gently fold in the thawed fat-free whipped topping and thoroughly mix until the filling is thickened, uniform, and wonderfully spreadable. Fold in the unsweetened flaked coconut for added texture. Transfer the filling to the cooled crust, spreading it evenly. Allow the pie to chill in the refrigerator for at least 1-2 hours, or until fully set and firm, for the best sliceable texture. Decorate with toasted coconut or extra whipped cream if preferred before serving (these garnishes are not included in WW points).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info