EASY NO BAKE COCONUT CREAM PIE RECIPE
No Bake Coconut Cream Pie - this EASY no bake pie recipe is full of coconut pudding, fresh whipped cream, and a Golden Oreo crust! This pie goes down so easy!
Provided by Dorothy Kern
Categories Dessert
Time 2h20m
Number Of Ingredients 6
Steps:
- Chill your pie crust recipe while making the filling, if you made it from scratch. No baking necessary! (If you're making a Golden Oreo crust, no need to remove the filling either.)
- Add pudding mix to a large bowl. Add milk and whisk until smooth. The mixture will be slightly lumpy from the coconut in the pudding mix. Let sit for 5 minutes until soft set. Stir in coconut. Pour into pie crust. Cover and chill for at least 3-4 hours.
- Before serving, top with whipped cream and toasted coconut. Store covered in refrigerator for up to 3 days.
Nutrition Facts : ServingSize 1 serving, Calories 347 kcal, Carbohydrate 48 g, Protein 5 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 363 mg, Fiber 2 g, Sugar 33 g
NO BAKE EASY COCONUT CREAM PIE
This quick & easy No Bake Coconut Cream Pie is so light, fluffy, and creamy! It's also a mile-high! You can prep it in minutes, avoiding long, hot days in the kitchen.
Provided by Sarah
Categories Pie
Time 35m
Number Of Ingredients 7
Steps:
- Arrange pie crust in a 9-inch deep dish pie plate, and crimp or scallop the edges.
- Line the pie crust with foil or parchment paper, and fill with pie weights or dried beans.
- Bake at 425 degrees for 10-12 minutes, or until edges are browned.
- Remove from heat, carefully remove parchment and pie weights, and cool completely.
- Meanwhile, prepare filling.
- In a large bowl, whisk together sweetened condensed milk, milk, pudding mix, and coconut.
- Fold in whipped topping.
- Pour into prepared pie crust. The pie crust will be VERY full, but it will all fit if you just keep building it up in the center. Careful not to let the filling seep over the edges of the crust. :)
- Refrigerate til set, at least 2 hours.
- If desired, garnish with additional whipped cream and toasted coconut. Cut and serve.
NO-BAKE CREAMY COCONUT PIE
Make and share this No-Bake Creamy Coconut Pie recipe from Food.com.
Provided by Ambassadress of Goo
Categories Pie
Time 5m
Yield 1 pie
Number Of Ingredients 7
Steps:
- Combine cream cheese, sugar, milk and coconut in blender.
- Blend at medium speed for 30 seconds.
- Fold into whipped topping.
- Add extract, spoon into crust.
- Freeze for about 4 hours.
- Sprinkle with additional coconut, toasted, if desired.
- Let stand at room temperature for 5 minutes before serving.
- Store in freezer.
Nutrition Facts : Calories 2742.8, Fat 178.6, SaturatedFat 95.1, Cholesterol 293, Sodium 2242.1, Carbohydrate 266.1, Fiber 7.9, Sugar 179.1, Protein 31.3
SHORTCUT COCONUT CREAM PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Combine the pudding mix and coconut milk in a large bowl and whisk until pale and smooth, about 2 minutes.
- Fold in 1 cup whipped topping until you see a marble effect, about 30 seconds.
- Pour into the crust, then smooth over with a spatula and refrigerate until set, about 3 hours.
- Top with the remaining 2 cups whipped topping and the coconut chips. Slice and serve.
NO-COOK COCONUT PIE
This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. -Jeanette Fuehring, Concordia, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut. , Pour into the crust. Sprinkle with toasted coconut. Chill until serving.
Nutrition Facts : Calories 312 calories, Fat 15g fat (9g saturated fat), Cholesterol 11mg cholesterol, Sodium 348mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
OLD FASHIONED COCONUT CREAM PIE
This is a tried-and-true, old-fashioned coconut cream pie. Took many years of searching and baking to find the right one and this is it! Enjoy!
Provided by Carol H.
Categories Desserts Pies No-Bake Pie Recipes
Time 4h50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
- In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
- Pour the filling into the pie shell and chill until firm, about 4 hours.
- Top with whipped topping and with the reserved coconut.
Nutrition Facts : Calories 422.8 calories, Carbohydrate 46.1 g, Cholesterol 80.1 mg, Fat 23.5 g, Fiber 1.5 g, Protein 6.8 g, SaturatedFat 12.7 g, Sodium 275.9 mg, Sugar 23.4 g
COCONUT CREAM PIE
The secret is in the mixing. I also like using Pillsbury prepared pie crust. You can find it in the dairy case at your grocers.
Provided by Belly Up With Bob
Categories Pie
Time 30m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- In a medium sauce pan, stir together the sugar, cornstarch, salt and milk.
- Beat the eggs then blend with mixture in the sauce pan.
- Cook over medium heat, mixing constantly with a hand electric mixer, until mixture boils; boil mixing for one minute.
- Remove from heat; stir in butter and coconut extract, mix in coconut with electric mixer.
- Return to heat, cooking until boiling, mixing with electric mixer.
- Remove from heat and pour into pie crust, spread evenly.
- Press plastic wrap directly onto surface; refrigerate 6 to 8 hours.
- Put 1/4 cup coconut into a pie pan and bake under broiler until just browned, stirring frequently.
- Mix whipping cream in a chilled bowl with sugar and coconut extract until real stiff.
- Remove plastic wrap from pie and spread whipping cream mixture over pie, sprinkle with baked coconut.
Nutrition Facts : Calories 488.4, Fat 28.5, SaturatedFat 15.2, Cholesterol 133, Sodium 304.1, Carbohydrate 50.8, Fiber 1.4, Sugar 35, Protein 7.7
COCONUT CREAM PIE I
Being a nurse, I have little time to put into fancy recipes. This coconut cream pie is so easy and quick. It is so good, it is sinful. Use any pie crust you like.
Provided by Dmarcks
Categories Desserts Pies No-Bake Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
- Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.
Nutrition Facts : Calories 358.2 calories, Carbohydrate 42.7 g, Cholesterol 3.7 mg, Fat 19.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 12.3 g, Sodium 439.4 mg, Sugar 26.8 g
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Servings 8Total Time 6 hrs 15 minsCategory No Bake, PieCalories 557 per serving
- In a large bowl, stir together the graham cracker crumbs, melted butter, coconut, and granulated sugar until well combined.
- Press this mixture into a 9 or 10-inch pie plate. Press the crumbs down in the bottom of the plate and up the sides, make sure they are compact to form a crust. I like to use the bottom of a flat object like a measuring cup to do this. Place the crust in the fridge while you make the filling.
- In a large bowl with an electric hand mixer whip the cream cheese until smooth. Add the cream of coconut and coconut flakes and mix it in until combined. If there are a few little pieces of cream cheese not completely mixed in that’s okay.
- Add the whipped topping and fold it in, this may take a few minutes to get the mixture fully combined. Pour the filling into the pie crust and smooth out the top.
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