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Coconut Peach Crunch Pie
Healthy Exchanges Newsletter, August 2001, pg 5
Paula Smyth, Alexandria, VA, sent me a recipe that was based on one of mine. She said her family loves the combo of coconut and peaches in this delicious "homemade" pie.
3 cups (6 medium) peeled and sliced fresh peaches*
1/3 cup water
1 (4 serving) pkg Jello sugar free vanilla cook and serve pudding mix
1 1/2 teaspoons coconut extract
1 (6 oz) Keebler graham cracker pie crust
2 tablespoons purchased graham cracker crumbs or 1 (2 1/2 inch) graham cracker squares, made into fine crumbs
1/4 cup flaked coconut
2 tablespoons (1/2 oz) chopped pecans
Preheat over to 350 degrees. Place 1 cup peach slices and water in a blender container. Cover and process on BLEND for 30 seconds or until smooth. In a medium saucepan, combine peach liquid and dry putting mix. Stir in remaining 2 cups sliced peaches. Cook over medium heat until mixture thickens and starts to boil, stirring often. Remove from heat. Stir in coconut extract. Pour hot mixture into pie crust. In a small bowl, combine cracker crumbs, coconut and pecans. Sprinkle crumb mixture evenly over top. Bake for 25 to 30 minutes. Place pie plate on a wire rack and allow to cool completely. Refrigerate for at least 1 hour. Cut into 8 servings.
Serves 8 - Each serving equals:
HE: 3/4 F, 1/2 Br, 1/4 Fa, 1 Sl, 5 OC
175 Calories, 7 gm Fa, 2 gm Pr, 26 gm Ca, 21 mg So, 5 mg Cl, 2 gm Fi
Diabetic: 1 Fr, 1 St/Ca, 1 Fa
HINT: A self seal sandwich bag works great for crushing graham crackers.