Coconut cream pie healthy pro#

Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey.

Coconut cream pie healthy pro#

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content. Once firm, pile the remaining whipped topping in the center. Pour the whipped topping mixture into the crust. For the filling: Bring the milk, flour, sugar substitute, salt and beaten eggs to a boil on low to medium heat, stirring occasionally. Stir in 1 cup of the whipped topping and cup coconut. Using a whisk, beat for about 2 minutes, or until it's very smooth. Instructions For the pastry (sufficient for 2 pie shells) Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. it's pure bliss And if you ask us, it's one of the best pie recipes of all time. Just picture it: With its flaky, buttery pie crust, silky coconut custard filling, and whipped cream topping. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. To a large bowl, add pudding mix and milk. No Reviews Be the first to review Jump to recipe Eating a slice of coconut cream pie is like taking a tropical vacation. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast.