How to Make a Delicious Low Fat Coconut Cream Meringue Pie

I hate baking.

But I love pies.

And not just any pies, mind you! I only love meringue pies and thought the only way to make them was with a lot of sugar, and a lot of time. But I was wrong!

It turns out that you can make a low calorie and delicious Coconut Cream Meringue Pie without all the fuss and all the fat that normally comes with this awesome dessert. In the first place, it only takes 20 minutes to prepare this stunning dessert. In the second place, this pie has 8 servings and each serving is only 8 grams of fat. Compare that to 27 grams of fat per slice for a regularly prepared Coconut Cream Meringue Pie and you can eat more than 3 slices of my pie for the same "price"!

Now roll up your sleeves and lets get you a pie to serve for this evening's dinner:

Step 1. Buy one prepared Nabisco 'Nilla Wafer crust. Easy as pie!

Step 2. On the stove top, combine in a medium sauce pan, one cup sugar, 1/3 cup flour, 2 1/2 cups skim milk, three egg yolks and 1/3 cup flake coconut.

Step 3. Bring it all slowly to a boil while stirring until it reaches pudding thickness and consistency.

Step 4. Spoon the pudding into the prepared pie crust.

Step 5. Now you're ready to make your meringue. Take the three egg whites, whip until peaks form. Add 1/2 teaspoon cream of tartar and 2/3 cup sugar. Fold onto the top of your pie. Top with teaspoon of flake coconut.

Step 6. Bake at 375 degrees a few minutes until meringue is firm and lightly brown.

Step 7. Cool until room temperature on counter before refrigerating for 3 hours before serving.

Enjoy! Easy as pie without any guilt!

The best part is that my husband ate a couple slices and was shocked when I told him it was a low fat recipe.  "It tastes better than Luby's!" was his comment.