Coconut Cream Pie With Sugar Free Vanilla Pudding Recipes

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.

Steps:

• 1. In a large mixing bowl,whisk dry pudding mixes, milk & vanilla extract until pudding becomes slightly thickened. Allow to rest a few minutes & fold in 8 oz. whipped topping. Add the 1 1/2 c. coconut.
• 2. Pour into crust. Garnish with extra whipped topping & the toasted coconut.
• 3. Chill pie, covered, at least 2 - 4 hrs. before serving. Refrigerate leftover pie.

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
• Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.
• Top pie with remaining COOL WHIP; sprinkle with toasted coconut.

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust; top with coconut.
• Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over coconut layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

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.

Steps:

• Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown.
• Mix milk, coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes.
• ** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.

Steps:

• In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
• Place a strainer over a clean mixing bowl; set aside.
• Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
• Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.