No Cook Coconut Pie Food

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NO-COOK COCONUT PIE



No-Cook Coconut Pie image

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

2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold 2% milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup sweetened shredded coconut
1 graham cracker crust (9 inches)
Additional coconut, toasted

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 CRUST COCONUT PIE



No Crust Coconut Pie image

This pie is yummy and makes it's own crust. It usually lasts only a day at our house when I make it.

Provided by Amanda

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Yield 8

Number Of Ingredients 7

4 eggs, beaten
¼ cup butter
½ cup self-rising flour
1 teaspoon vanilla extract
1 ¾ cups white sugar
2 cups milk
7 ounces flaked coconut

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large bowl, combine eggs, butter or margarine, flour, vanilla, sugar, milk and coconut. Mix well.
  • Pour into 10 inch deep dish pie plate.
  • Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes. Crust will form on the bottom.

Nutrition Facts : Calories 428.8 calories, Carbohydrate 65.5 g, Cholesterol 113.1 mg, Fat 16.5 g, Fiber 2.7 g, Protein 6.8 g, SaturatedFat 11.7 g, Sodium 270.8 mg, Sugar 56 g

IMPOSSIBLE COCONUT PIE I



Impossible Coconut Pie I image

The pie makes its own crust. Just mix in a blender, bake and serve warm. You may leave out coconut if you wish.

Provided by Rosie De Coito

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 7

2 cups milk
½ cup baking mix
¼ cup butter
¾ cup white sugar
4 eggs
1 ½ teaspoons vanilla extract
1 cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate.
  • Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut.
  • Bake for 40 minutes. Serve warm.

Nutrition Facts : Calories 259.3 calories, Carbohydrate 32.1 g, Cholesterol 113.1 mg, Fat 12.1 g, Fiber 0.9 g, Protein 6.1 g, SaturatedFat 7.6 g, Sodium 271.6 mg, Sugar 25.6 g

CAROL'S NO-CRUST COCONUT PIE



Carol's No-Crust Coconut Pie image

Because she knows how much I love coconut, my sister made this pie when I visited her one time. Let's just say I was a pretty happy camper!!! (My sister used 2 cans of coconut just for me... :D) EDITED: to change baking time based on reviewers comments. Thanks, y'all!

Provided by Impera_Magna

Categories     Pie

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 eggs, beaten
1 cup sugar
1/2 cup self-rising flour
2 cups milk
4 tablespoons butter, melted
7 ounces flaked coconut
1 teaspoon vanilla extract

Steps:

  • Mix the ingredients together in the order listed.
  • Bake in greased pie pan at 350 degrees F for 40 to 45 minutes.

FROZEN COCONUT PIE



Frozen Coconut Pie image

Prepare a delicious Frozen Coconut Pie in just minutes with this recipe. This Frozen Coconut Pie is super creamy thanks to COOL WHIP and cream cheese.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 8 servings

Number Of Ingredients 7

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. sugar
1/2 cup milk
1 cup BAKER'S ANGEL FLAKE Coconut
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1/2 tsp. almond extract
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add milk, beating well after each addition.
  • Add coconut, COOL WHIP and extract; stir gently until blended. Spoon into crust.
  • Freeze 4 hours or until firm. Let pie stand at room temperature 15 min. before cutting into pieces to serve.

Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 15 mg, Sodium 190 mg, Carbohydrate 29 g, Fiber 0.8398 g, Sugar 17 g, Protein 3 g

NO-COOK COCONUT PIE



No-Cook Coconut Pie image

Make and share this No-Cook Coconut Pie recipe from Food.com.

Provided by Kim D.

Categories     Pie

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

2 (3 1/2 ounce) packages vanilla instant pudding mix
2 3/4 cups cold milk
1 teaspoon coconut extract
1 (8 ounce) carton Cool Whip Topping, frozen,thawed
1/2 cup flacked coconut
1 9-inch graham cracker crust
toasted coconut

Steps:

  • In a large mixing bowl, beat pudding mixes, milk, and coconut extract on low speed until combined.
  • Then, beat on high for two minutes.
  • Fold in Cool Whip and coconut.
  • Pour into pie crust.
  • Sprinkle with toasted coconut.
  • Chill until serving.
  • Keep leftovers refrigerated.

Nutrition Facts : Calories 426.9, Fat 24.6, SaturatedFat 13.2, Cholesterol 50.9, Sodium 571.3, Carbohydrate 47.8, Fiber 1.3, Sugar 34.2, Protein 5

NO-BAKE CREAMY COCONUT PIE



No-Bake Creamy Coconut Pie image

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

1 (3 ounce) package cream cheese, softened
2 tablespoons sugar
1/2 cup milk
1 1/3 cups flaked coconut
1 (8 ounce) container whipped topping
1/2 teaspoon almond extract
1 8 inch graham cracker crust

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

NO CRUST COCONUT PIE



No Crust Coconut Pie image

Simple, easy, great! Every beginner can do this one and get rave reviews for the effort. The cooking time will vary but should be around 30-40 minutes depending on your oven.

Provided by Nancy Sneed

Categories     Pie

Time 35m

Yield 2 pies

Number Of Ingredients 8

4 eggs
1 3/4 cups sugar
1/2 cup self-rising flour
1 (7 ounce) can coconut
1 dash salt
1 1/2 teaspoons vanilla
2 cups milk
1/4 cup margarine

Steps:

  • Put all into a blender and blend thoroughly.
  • Grease and flour 2 pie pans.
  • Pour in the mixture and cook at 350 degrees until lightly browned.

EASY - CREAMY NO BAKE COCONUT PIE



Easy - Creamy No Bake Coconut Pie image

This oh so easy pie is rich and creamy tasting. And can be made low cal by using sugar free and fat free ingredients and still taste rich and creamy. Made with five ingredients and are easy to keep on hand for a sudden urge for a good easy and delicous coconut pie.

Provided by Gladys P.

Categories     Dessert

Time 4h15m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 5

2 (3 1/2 ounce) packages vanilla instant pudding mix (or French Vanilla )
2 cups cold milk
2 cups thawed Cool Whip, divided
1 1/4 cups angel flake coconut, divided
1 (6 ounce) ready make vanilla wafer pie crusts

Steps:

  • Beat pudding mixes and milk in large bowl with wire whisk 2 minutes.Mixture will be quite thick.
  • Stir in 1 cup Cool Whip and 1 cup coconut. ; pour into pie crust.
  • Refrigerate 4 hours or until set.
  • Meanwile toast the remaining 1/4 cup of coconut , if desired.
  • Top pie with remaining Cool Whip and coconut.

Nutrition Facts : Calories 499.9, Fat 21.7, SaturatedFat 18.2, Cholesterol 17.1, Sodium 838.5, Carbohydrate 72.8, Fiber 2.6, Sugar 63.1, Protein 5.3

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