COCONUT CREAM PIE
No Bake Coconut Cream Pie is so easy to make thanks to the coconut cream pudding mix and ready to use graham cracker crust. It's a no bake pie so it's perfect to make the day ahead to save time! We love this pie for Easter or Thanksgiving.
Provided by Jessica - Together as Family
Categories Dessert
Time 10m
Number Of Ingredients 7
Steps:
- In a bowl combine the dry pudding mix powder with the half & half. Stir with a wire whisk until completely combined and creamy.Let it sit for about 5 minutes so it can thicken up. Evenly spread 1½ cups of the pudding into the prepared pie crust (this is the 1st layer). Set aside the remaining pudding.
- In a separate bowl, combine cream cheese and sugar and beat with a handheld mixer until combined. Fold in the Cool Whip and stir, using a spatula, until completely combined.Add half of this mixture to the remaining coconut pudding mix. Stir together until combined and add to the pie crust (as the 2nd layer).
- Spread the remaining cream cheese mixture on top (for the 3rd layer) OR you can save this layer and pipe it on top of the pie (like what I did in the pictures) before you serve it. Cover the pie with the enclosed lid from the graham cracker crust and let it refrigerate for at least 8 hours, but preferably overnight.
- If you saved the 3rd layer pipe that on top of the pie before serving and garnish the pie with toasted coconut.
Nutrition Facts : Carbohydrate 45 g, Protein 7 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 543 mg, Fiber 1 g, Sugar 32 g, Calories 272 kcal, ServingSize 1 serving
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 COCONUT CREAM PIE PARFAIT RECIPE - (4.6/5)
Provided by bonnje
Number Of Ingredients 13
Steps:
- Place crust ingredients in a small bowl. Mix well, making sure crumbs are well coated with butter. Press into the bottom of a 11x7-inch oblong pan. In a large bowl, add the pudding mix, milk and cold water. Beat at low speed with an electric mixer for 2 minutes. Let this stand for about one minute. Fold whipped topping into the pudding mixture until the topping is incorporated into the pudding. Pour on top of the crust. Refrigerate until pudding layer is firm, about 3 hours. Spread whipped topping over pudding layer, making nice swirls. Sprinkle with toasted coconut. Microwave the hot fudge sundae sauce until pourable and drizzle over parfait.
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.
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
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