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Music, food and smells. All three things elicit really strong memories for me. When you hear a random song that suddenly drags you back into the days of roller blading in the garage with your brothers to the same ‘Now That’s What I Call Music’ CD that you’ve listened to on repeat 916 times already. That special candle that smells like a happy time in your life. Best of all, a recipe that was made for you in childhood that you can now make for your own family!
This particular recipe is one of those for me that brings back fun memories during summers growing up.
My mom used to make the original version of this recipe as a full pie and for some reason I only remember her and I eating it together at the dinner table. I’m sure the rest of the family enjoyed it too but I’d like to preserve the memory that my mom just made it for her and I…seems more special!
In its original form, this recipe was always on the lighter end of the spectrum of desserts. But I made a few modifications to really clean it up for all of you.
One of the big changes is that I used Coconut Cool Whip and coconut milk instead of regular cool whip and condensed milk. This helps clean up the fats in the recipe while also adding a delightful yet very milk coconut flavor to the pies!
I used the So Delicious Coco Whip brand and it turned out great. After much research on a healthier alternative to Cool Whip, I decided that this So Delicious Coco Whip was going to be the best option for this recipe and as a way to make this dessert a bit better for us! With no fakey corn syrups, no hydrogenated oils and just 2g added sugar, plus the fact that you can find this at just about any grocery store makes it the best option for this recipe!
Pro Tip: be sure to set the tub of coco whip in the fridge for at least 4 hours before making the pie.
This recipe yields 9 mini pies and each one is just 5 weight watchers points. The fact that they are already pre-portioned out really makes it easier for me to not “accidentally” take a big slice of the pie form of this dessert recipe. Yes, that’s right, you can make this as just one big pie instead of the mini versions if you prefer.
In fact, if you check out my 3-Ingredient Graham Cracker Crust recipe, you will find both ways to make the crust – full pie or mini versions like these…
If there’s one thing that I have learned in all my years of trying to keep myself in check, whether using Weight Watchers or not, it’s that things pre-portioned out always help me tremendously. Takes the guessing, guilt, shame and temptation out of something. You can eat the one portion and then carry on with your day.
If you prefer store-bought crusts, that’s totally fine, but you may need to rework the weight watchers points per pie! I figured them using my 3-Ingredient Graham Cracker Crust recipe to get 5 points per pie!
AuthorAshleyDifficultyBeginnerOnce you have the graham cracker crusts cooled (link above for crust recipe), place them back into the muffin tin to prepare to fill them with the pie mix.
In a large mixing bowl, combine the unsweetened coconut milk with the lemon juice. Stir to combine thoroughly. Then you'll add in the berries and sugar. Mix everything together. Next, gently fold in the coconut cool whip into the berries and coconut milk.
NOTE: the less you stir the coconut cool whip, the better consistency. So the key is to gently fold it in until it's mixed with the berries and coconut milk, but DO NOT vigorously stir. It will just get more and more runny the more it is stirred, it won't ruin the flavor or anything.
Finally, you will spoon in the pie mix into each of the 9 mini crusts. Gently mound the pie mix into each crust. It will overfill each crust, which is why it works best if you make these in the muffin tin! Once you have made each pie, pop them in the freezer for at least 2 hours before enjoying. Use a knife to gently pop out each pie after they freeze.
Store in the freezer and set out for 5 to 10 minutes before serving.
Ingredients
Directions
Once you have the graham cracker crusts cooled (link above for crust recipe), place them back into the muffin tin to prepare to fill them with the pie mix.
In a large mixing bowl, combine the unsweetened coconut milk with the lemon juice. Stir to combine thoroughly. Then you'll add in the berries and sugar. Mix everything together. Next, gently fold in the coconut cool whip into the berries and coconut milk.
NOTE: the less you stir the coconut cool whip, the better consistency. So the key is to gently fold it in until it's mixed with the berries and coconut milk, but DO NOT vigorously stir. It will just get more and more runny the more it is stirred, it won't ruin the flavor or anything.
Finally, you will spoon in the pie mix into each of the 9 mini crusts. Gently mound the pie mix into each crust. It will overfill each crust, which is why it works best if you make these in the muffin tin! Once you have made each pie, pop them in the freezer for at least 2 hours before enjoying. Use a knife to gently pop out each pie after they freeze.
Store in the freezer and set out for 5 to 10 minutes before serving.