1 cup ground low fat graham crackers
1 1/2 tablespoons unsalted butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
1/4 cup sugar
3 tablespoons all-purpose flour
1 cup low-fat (1 %) milk
1/2 cup light coconut milk
1 large egg
pinch of salt
1 teaspoon coconut extract
1/2 cup frozen light whipped topping, thawed
1 1/2 cups frozen light whipped topping, thawed
1/4 cup toasted walnuts, chopped
3 tablespoons toasted coconut
- For the crust, combine the graham crackers and melted butter and press the mixture into the bottom and up the sides of a pie plate. Bake at 375° or until set, about 12 minutes. Cool completely.
- For the filling, sprinkle the gelatin over water in a microwavable cup. Let stand until softened(about 3 minutes) and then microwave on high until the gelatin is completely dissolved, about 15 seconds.
- Whisk together the sugar and flour in a medium saucepan. Whisk in the milk, coconut milk, egg and salt over medium high heat. Cook, stirring constantly until the mixture thickens, about 4 minutes(do not boil). Remove from the heat and add the gelatin mixture and the coconut extract. Pour into a medium bowl and refrigerate until filling begins to set, anywhere from 30 to 60 minutes. Remove from the refrigerator and whisk until smooth and creamy. With a rubber spatula gently fold in the 1/2 cup of whipped topping. Pour into the crust and refrigerate over night.
- Top with an additional 1 1/2 cups of whipped topping and toasted walnuts and coconut.