It's been a while since I did a recipe on here, but I had one I needed to share!

I have a real weakness for pie. It's one of my favorites. I mean, let's be real, I have the sweet tooth of the century anyway, but since we've become health-tacular I've been on the hunt for a really tasty cream-based pie. You know, the stuff your grandma likes. Key Lime. Coconut Cream. Banana Cream. The stuff that was made popular in the 70s, heavy on the whipped cream and saturated fat.

 Well. I really had a hankering for some coconut cream pie. I found a recipe online via Skinnytaste and then adapted it into something that I'd actually eat. I tinkered with it a little to make it work better for me. Here is my guilt-free Coconut Cream Pie, at only 175 calories a slice!

Ingredients

Crust:

• 4 ounces graham crackers, crushed
• 2 tablespoons turbinado sugar
• 3 tablespoons unsalted butter, melted
• 6 tablespoons unsweetened shredded coconut. If using sweetened, do not add sugar, and reduce to 4 tablespoons

Filling:

• 2 teaspoons gelatin powder
• 12 ounces soft silken tofu
• 1/3 cup milk
• 3 tablespoons powdered sugar
• 1/2 cup cream of coconut (in a can)
• 3 tablespoons unsweetened shredded coconut
• Fresh fruit or toasted coconut to top

Directions:

To make the crust, combine all ingredients together and press into an 8-inch pie pan. Bake at 400 degrees for ten minutes. 

While crust is baking, in a blender or stand mixer with whisk attachment, blend tofu and sugar together until smooth. Mix gelatin with milk until fully dissolved. Heat cream of coconut in the microwave until warm, but not terribly hot (about 45 seconds). Add to the gelatin-milk and stir until fully dissolved. Dump this into the tofu blender and blend until smooth. Dump it into the crust and refrigerate 2 or 3 hours until set. 

Serves 8, and is surprisingly delicious!