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  • Custard Pie

    1 vote
    Custard Pie
    Prep time:
    Cook time:
    Servings: 10
    by Kyla
    46 recipes
    		 >

    Ingredients

    • Crust:
    • 1 1/2 cup Kellogg's Rice Krispies
    • 1/4 cup almonds (finely chopped)
    • 1/2 cup coconut
    • 1/4 cup melted fat free i can't believe it's not butter
    • Filling:
    • 1 20 oz. can pineapple tidbits with juice
    • 1 small package instant French vanilla pudding
    • 4 oz. fat free cream cheese, softened
    • 1 6 oz. carton non fat lemon yogurt
    • 1/2 t. lemon extract
    • 1 cup cool whip
    • Topping:
    • 1/3 cup coconut

    Directions

    1. Stir together Rice Krispies, chopped almonds, 1/2 c. coconut and melted butter. Press into 9 inch square glass baking dish. Bake at 350 degrees in convection oven for 8 to 10 minutes or until lightly toasted. Cool.
    2. While crust is cooling, in large mixing bowl stir together pineapple and French vanilla pudding mix. Set aside.
    3. In smaller bowl, beat cream cheese and yogurt with mixer until creamy.
    4. Add cream cheese mixture to pineapple mixture and stir together. Add lemon extract and whipped topping and blend. Spread over crust.
    5. Spread 1/3 c. coconut in pan and toast in 350 degree convection oven. Watch carefully - it only takes a few minutes. Sprinkle toasted coconut over filling.
    6. Refrigerate at least an hour before serving.
    7. Cut into 9 squares.

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