Fluffy Blueberry Cream Pie with Toasted Coconut

Fluffy Blueberry Cream Pie with Toasted Coconut

2 Reviews 1 Pic
Recipe by  Lucky Leaf

“This simple, no-bake pie has a creamy blueberry and cream cheese filling in a graham cracker crust.”

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Ingredients

Adjust Servings

Original recipe yields 1 9-inch pie

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Directions

  1. Beat together cream cheese, sugar and milk until creamy in a large bowl, about 1 to 2 minutes. Add whipped topping, LUCKY LEAF Premium Blueberry Pie Filling and toasted coconut, carefully fold together until no streaks remain.
  2. Spoon filling mixture into graham cracker crust.
  3. Sprinkle top with additional 2 tablespoons of toasted coconut flakes if desired.
  4. Cover and chill for 2 hours, or until firm.

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Reviews (2)

Rate This Recipe
CINDYW1
1

CINDYW1

Really good! I used low fat cream cheese, reduced fat graham crust and stevia sugar mixture. Instead of cool whip, I made my own topping with non fat powdered milk, cold water, lemon juice and stevia sugar mix.(Recipe was on my box of powdered milk). I also left out the coconut. It came out well and hopefully reduced the fat, sugar and calories.

samantha
0

samantha

thinking about trying this.. Instead of the cream cheese is it possible to use wihpped cream or anything else?

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 447 cal
  • 22%
  • Fat
  • 23.3 g
  • 36%
  • Carbs
  • 56.4 g
  • 18%
  • Protein
  • 3.8 g
  • 8%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

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