EASY LEMON-COCONUT CREAM PIE
Enjoy Easy Lemon-Coconut Cream Pie, even if the day is packed. This lemon-coconut cream pie is easy as can be; it takes just 15 minutes to prep. After that, all the work you need to do is to let it chill in the refrigerator.
Provided by My Food and Family
Categories Home
Time 2h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in lemon zest, sour cream and 1-1/2 cups COOL WHIP. Spoon into crust.
- Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and coconut just before serving.
Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 0.934 g, Sugar 0 g, Protein 5 g
COCONUT LEMON PIE
An easy to make pie with a delicate lemon flavor. Similar to a pecan pie in consistancy, but made with coconut.
Provided by LoveBakedIn
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- In mixing bowl, beat eggs.
- Melt the butter and add it to the eggs along with the sugar. Mix well.
- Add lemon juice and coconut to this mixture.
- Pour into unbaked pie crust and bake at 400 degrees for 35-45 minutes or until knife inserted in center comes out clean.
- Pie tends to get too dark before it's done so I usually cover the edges with foil when it starts to get too brown.
- Let cool and serve.
Nutrition Facts : Calories 477.9, Fat 31.1, SaturatedFat 18.9, Cholesterol 109.8, Sodium 230.8, Carbohydrate 47.7, Fiber 3.4, Sugar 34.7, Protein 5
UNBELIEVABLE LEMON COCONUT PIE
I have been really wanting to come up with my very own recipe and this is it! I spent a lot of time thinking about flavors that I wanted to try together and settled on these as I hadn't seen them paired very often. The base pie recipe is one I have used before and I just tweaked it to suit my ideas. The crust was the way my family has always made them. It is definately not low calorie, but its worth it! I have made it with the ingredients listed and that is my favorite way but I have also opted for all non fat options where I could and it was still great. It has such a delicious texture to it and it isn't super rich or sweet. I really hope you enjoy it! *don't be discouraged by the number of steps it really is simple to make!* You will have some extra of both the pie filling and the coconut filling but I just put them into glasses for a crustless dessert! Plan to make this well ahead of when you wish to serve it as the pie really firms up the second day better.
Provided by CulinaryExplorer
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Coconut Filling Directions:.
- In small bowl mix all ingredients with a hand mixer til smooth, and refrigerate til set.
- Pie Crust Directions:.
- Mix all dry ingredients in a 9-inch pie pan.
- Mix oil and milk together, then add to dry ingredients in pan.
- With fingers mix til all just moist and press lightly into pie pan. (do not overmix!).
- With a fork poke holes along bottom and sides of the crust and bake at 350 degrees F. for 8-10 minutes.
- Set aside to cool.
- Pie Directions:.
- Sprinkle Gelatin over water in small saucepan, add lemon extract and vanilla extract. Heat until gelatin dissolves, stirring constantly. Remove and let cool some.
- In large mixing bowl, mix cream cheese, sugar, salt, and vanilla til fluffy.
- Gradually beat in warm gelatin mix until well mixed. (will now be runny). It is very important to do this gradually or you will end up with lumps you can't get out later.
- Chill until thickened (about 30 minutes).
- Beat again to soften some, and add about 5 drops of yellow food coloring. Then add cool whip and beat until well mixed and fluffy.
- Put about half of the mix into baked pie crust, making a dipped area to hold the coconut filling in the center.
- Spoon about 1 1/2 cup of the coconut filling into the pie and spread it evenly.
- Top with remaining Lemon filling until pie is as full as you can get it.
- Sprinkle toasted coconut on top and chill for at least 2 hours before serving.
Nutrition Facts : Calories 552.3, Fat 36.8, SaturatedFat 18.7, Cholesterol 40.3, Sodium 318.8, Carbohydrate 45.6, Fiber 1.6, Sugar 20.4, Protein 10.4
EASY COCONUT CREAM PIE
This is my own recipe for a pie that I make often. It's been a family-favorite dessert for decades. I even made several of these pies to serve a threshing crew of 21 men! —Vera Moffitt, Oskaloosa, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack., In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. , Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving.
Nutrition Facts : Calories 376 calories, Fat 18g fat (11g saturated fat), Cholesterol 84mg cholesterol, Sodium 249mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 7g protein.
SUPER EASY COCONUT CREAM PIE
This is one of those things that turn out wonderfully with little effort. GREAT for weeknight desserts or when you need something nice and don't have much time to make it in! Posting so we have access to the shopping list!
Provided by Mrs. Lumpy
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl mix pudding and milk until pudding becomes thick (usually about 2 minutes).
- Fold in 4 oz (1/2) of the Cool-Whip.
- Fold in 1 cup of coconut.
- Spread mix into bottom of pie crust.
- Spread remaining Cool-Whip on top.
- Sprinkle with left-over coconut.
- Serve cooled (about one hour in the fridge).
- Keep refrigerated.
- Enjoy!
Nutrition Facts : Calories 372.6, Fat 20.9, SaturatedFat 13.4, Cholesterol 6.4, Sodium 446.8, Carbohydrate 43.6, Fiber 2.4, Sugar 28.9, Protein 3.7
" LEMON COCONUT CUSTARD" PIE
Using zucchini was always a challenge at hom in PA Dutch country. This delightful dessert pie has a tropical flair! Don't let the ingredient list scare you away. I have served this to people who don't like squash and they never know if you don't tell them. If using zucchini squash, peel the green first for the best disguise.
Provided by luvinlif2k
Categories Dessert
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: if using deep-dish crust use 1 1/2 cups squash; if using regular crust use 1 cup squash.
- Whisk together squash, sugar, eggs, flour, lemon and coconut flavorings, and butter.
- Pour into pie crust.
- Bake at 350 F for 30-45 minutes. Pie should be set and barely golden brown on top.
- Can be served with Cool-Whip or other favored whipped topping.
Nutrition Facts : Calories 310.3, Fat 12.8, SaturatedFat 5.9, Cholesterol 94.6, Sodium 169.3, Carbohydrate 46.7, Fiber 0.3, Sugar 38.6, Protein 3.4
EASY PEASY LEMON SQUEEZY PIE
A Weight Watcher-friendly, light, yummy summertime pie - perfect for picnics! Super quick & easy to make. It can be made ahead and frozen for up to two weeks. I'll admit, it tastes better with LOTS of whipped cream, but you lose out on your WW-friendliness. Unless, of course, you use fat free Cool Whip!
Provided by Dea Doo
Categories Pie
Time 30m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- In a medium bowl, beat eggs until smooth.
- Add milk to eggs, then the lemon juice and zest.
- Mix until all ingredients are incorporated and mixture is smooth.
- Pour into pie crust.
- Bake pie for 15 minutes.
- Cool completely.
- Best served chilled.
LEMON COCONUT SOUR CREAM PIE
Make and share this Lemon Coconut Sour Cream Pie recipe from Food.com.
Provided by mailbelle
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients (except crust) in a large bowl. Beat with electric mixer at medium speed 3-4 minutes or until smooth. Pour into crust.
- Chill until ready to serve.
Nutrition Facts : Calories 276.1, Fat 15.5, SaturatedFat 7, Cholesterol 15.8, Sodium 322.6, Carbohydrate 32, Fiber 0.9, Sugar 19.2, Protein 3
More about "easy lemon coconut cream pie food"
EASY PEASY COCONUT LEMON CREAM PIE - ADRIANA LOVES …
From adrianalovesfood.com
EASY LEMON PIE WITH COCONUT “CLOUD” CREAM | CUISINOVIA
From cuisinovia.com
NO BAKE COCONUT LEMON CREAM PIE • THE GOLD LINING …
From thegoldlininggirl.com
EASY LEMON-COCONUT CREAM PIE | COCONUT CREAM PIE RECIPES, …
From pinterest.ca
COCONUT AND LEMON CREAM PIE RECIPES - EASY RECIPES
From recipegoulash.cc
EASY COCONUT CREAM PIE - MSN.COM
From msn.com
EASY LEMON & COCONUT CREAM PIE - COZY COUNTRY LIVING
KRAFT EASY COCONUT CREAM PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
COCONUT LEMON PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY LEMON-COCONUT CREAM PIE | COCONUT CREAM PIE, COCONUT …
From pinterest.com
TOP 45 COCONUT AND LEMON CREAM PIE RECIPES
From pagy.norushcharge.com
COCONUT AND LEMON CREAM PIE RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
LEMON COCONUT PIE : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love