For this recipe I took an old favorite and made it more diabetic-friendly. I love it and hope you will, too. Remember this is a dessert, a treat, and should be saved for special occasions. One/eighth of this pie is your serving for one day. Share it with family and/or friends so you aren't tempted to over-indulge.
1 (9-inch) sugar-free whole-wheat pie crust, baked
1 cup cold fat-free milk
1 pkg (4-serving size) sugar-free instant French vanilla pudding mix
1/2 cup unsweetened flaked coconut
1 can (8-oz) crushed pineapple in its own juice (unsweetened), drained
Sugar-free whipped topping, thawed, for garnish
Beat the milk and pudding mix until thickened. Stir in the coconut and drained pineapple. Transfer mixture to the baked crust.
Refrigerate pie for at least 2 hours before cutting to serve.
To serve, add a dollop of whipped topping to each serving. If you want your pie to look really pretty, pipe the whipped topping around the outer edge of the pie next to the crust.
Yield: 8 servings
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