Coconut Cream Pie


Coconut Cream Pie

Submitted by Jean McFadden, Coles Moultrie Electric Co-op


  • 8 ounces sour cream
  • 2 boxes instant sugar free coconut cream pudding mix
  • 1/2 cup milk
  • 2 tablespoons fresh squeezed lemon juice
  • 1 Sugar Free Cool Whip
  • 1 low fat graham cracker crust


  • In a large bowl whip together lemon juice and sour cream. Whip in milk and dry pudding mix. Lightly fold in Cool Whip until well blended but not flat. Add coconut or chocolate shavings if desired. Refrigerate at least 10 minutes before serving.