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.
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
COCONUT CREAM PUDDING
"A golden baked meringue makes the crowning touch to this mouthwatering dessert."-Verona Koehlmoos, Pilger, Nebraska
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 9 servings.
Number Of Ingredients 6
Steps:
- In a large heavy saucepan, combine 3/4 cup sugar and cornstarch; stir in milk until smooth. Cook and stir over medium heat until thick and bubbly; cook and stir 2 minutes more. Remove from heat. , In a bowl, beat egg yolks. Stir 1 cup hot milk mixture into yolks; return all to pan, stirring constantly. Bring to a gentle boil over medium heat; cook and stir 2 minutes longer. Remove from the heat. Stir in coconut and vanilla. Cool to lukewarm without stirring., Pour into an ungreased 8-in. square baking dish. In a large bowl and with clean beaters, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over pudding, sealing to edges. Bake, uncovered, at 350° for 10-15 minutes. Serve warm.
Nutrition Facts : Calories 257 calories, Fat 9g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 96mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 0 fiber), Protein 6g protein.
EASY COCONUT CREAM PIE
Watch this video to learn how to make an Easy Coconut Cream Pie with just five ingredients! Prep time for this Easy Coconut Cream Pie is only 15 minutes.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 8 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 330, Fat 14 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 4.88 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 0.753 g, Sugar 0 g, Protein 4 g
COCONUT RICE PUDDING PIE
This chilled rice pudding pie is adapted from the popular dessert at MeMe's Diner in Brooklyn, NY. A sesame-stick-crumb crust is covered in a thick layer of coconut milk caramel. It provides a sweet-and-salty, crunchy-and-chewy base for creamy layers of coconut rice custard and rum whip.
Provided by Bill Clark
Categories Pie Dessert Sesame Butter Milk/Cream Coconut Rice Egg Rum
Yield Makes one 9" pie
Number Of Ingredients 26
Steps:
- Make the crust:
- Preheat oven to 350°F. Pulse sesame sticks and granulated sugar in a food processor until finely ground. Add butter and continue to pulse until dough sticks together when pressed with your fingertips.
- Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Chill in the freezer until firm, about 15 minutes. Bake crust until golden brown and set, 12-15 minutes. If the crust has slouched while baking, use measuring cup to fix. Let cool.
- Make the pudding:
- Mix gelatin into 1/4 cup warm water in a small bowl; set aside to bloom.
- Heat coconut milk, cream, and 1/2 cup granulated sugar in a large heavy saucepan over medium-high until simmering, about 4 minutes, then reduce heat to medium-low.
- Whisk cornstarch, salt, and remaining 1/2 cup granulated sugar in a medium bowl. Add eggs and continue to whisk until well combined. Whisking constantly, slowly pour half of milk mixture into egg mixture to temper. Pour egg mixture back into pan, stir in rice, and bring to a boil over medium heat, stirring constantly and scraping bottom and sides of pan until thick and big bubbles are rising to the surface, about 4 minutes. Remove from heat and stir in gelatin until dissolved, then transfer to a large bowl or resealable container. Let cool slightly. Place plastic wrap directly on surface of pudding to prevent a crust from forming and chill at least 2 hours and preferably overnight.
- Make the caramel:
- Bring coconut milk and brown sugar to a boil in a medium saucepan over medium heat, whisking to combine. Reduce heat to medium-low and cook, stirring often with a rubber spatula, until reduced to a thick, glossy sauce, 10-15 minutes.
- Remove from heat and whisk in butter and salt. Pour caramel into cooled crust and tilt to coat bottom of crust. Freeze until set, about 15 minutes.
- Make the rum whip and assemble the pie:
- Beat cream in a stand mixer fitted with the whisk attachment until soft peaks form, 3-4 minutes. Add rum, powdered sugar, and salt and continue to beat until stiff peaks form. Chill two-thirds (about 3 cups) of the whipped cream until ready to use. Fold remaining cream into chilled rice pudding.
- Fill pie shell with pudding. Chill at least 2 hours and up to overnight. When ready to serve, re-whip rum cream until it holds stiff peaks and pile on top of rice pudding. Sprinkle with toasted coconut and slice to serve.
QUICK COCONUT CREAM PIE
I've found a way to make coconut cream pie without a lot of fuss and still get terrific flavor. Using a convenient refrigerated crust, instant pudding and frozen whipped topping, I can enjoy an old-time dessert even when time is short.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
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 large bowl, beat milk and pudding on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill.
Nutrition Facts : Calories 338 calories, Fat 16g fat (11g saturated fat), Cholesterol 11mg cholesterol, Sodium 400mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
BUTTER COCONUT PIE
Kind of like a cross between a sugar cream pie and a coconut cream pie. Rich, buttery, coconut pie.... so good. I am not a good baker... seriously. But in all the years I've made this, I've never screwed it up once! It's that easy. Once people have had this, I'm requested to bring it to gatherings from then on.
Provided by Shelly
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake pie crust in the preheated oven until lightly browned, about 10 minutes. Remove from the oven. Reduce oven temperature to 325 degrees F (165 degrees C).
- Combine sugar and flour in a large bowl; stir in eggs. Add coconut, evaporated milk, butter, and vanilla. Stir well to combine. Pour filling into the prepared pie crust.
- Bake in the preheated oven until pie is set, 35 to 40 minutes. Let cool before slicing and serving.
Nutrition Facts : Calories 352.4 calories, Carbohydrate 40.2 g, Cholesterol 94.7 mg, Fat 19.5 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 9.2 g, Sodium 174.1 mg, Sugar 28.5 g
EASY CHOCOLATE-COCONUT PUDDING PIE
This easy chocolate pudding pie gets its sweet and fragrant coconut flavor from coconut extract and a chopped-up chocolate-coconut candy bar.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat pudding mixes, milk and extract in medium bowl with whisk 2 min. Stir in half the COOL WHIP and all but 3 Tbsp. chopped candy.
- Pour into crust.
- Top with remaining COOL WHIP and candy.
Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 5 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
More about "coconut pudding pie recipes"
HOMEMADE COCONUT CHOCOLATE PUDDING PIE - CRAZY FOR …
From crazyforcrust.com
Reviews 37Calories 582 per servingCategory Dessert
- Preheat oven to 350°F. Combine cookies, almonds, and coconut in a food processor and process until fine crumbs form. Mix in a medium sized bowl with the melted butter. Pour into a pie plate and press to along the sides and bottom. Bake for 20 minutes, until set.
- In a medium saucepan, whisk milk, egg yolks, cornstarch, sugar, vanilla, and salt. Whisk constantly for about 5 minutes, until mixture begins to thicken. Remove from heat. Pour half the mixture into a medium bowl. Stir melted chocolate into one half of the custard. Stir the coconut into the other half.
- Pour coconut custard over the bottom of the crust. Top with chocolate custard. Cover tightly with plastic wrap and chill until completely set, at least two hours, but overnight is preferable.
- Before serving, cover the top with Cool Whip and sprinkle with sliced almonds and toasted coconut.
HOW TO MAKE THE COCONUT RICE PUDDING PIE FROM MEME'S …
From epicurious.com
Author Elazar SontagEstimated Reading Time 3 mins
COCONUT CREAM PIE WITH INSTANT PUDDING RECIPES - YUMMLY
From yummly.com
NO BAKE COCONUT CREAM PIE - THE GOLD LINING GIRL
From thegoldlininggirl.com
EAST COCONUT CREAM PIE (NO BAKE) - CRAZY FOR CRUST
From crazyforcrust.com
COCONUT CREAM PIE MADE WITH PUDDING MIX RECIPES
From stevehacks.com
COCONUT PUDDING PIE | RECIPE | PUDDING PIES, DESSERTS, RECIPES
From pinterest.ca
BANANA COCONUT PUDDING OR PIE FILLING RECIPE | ALLRECIPES
From test.element.allrecipes.com
TASTE OF HOME COCONUT CREAM PIE RECIPES
From findrecipes.info
NO BAKE COCONUT CREAM PIE - OH SWEET BASIL
From ohsweetbasil.com
SHIRRIFF PUDDING & PIE FILLING COCONUT - DR. OETKER
From oetker.ca
TRIPLE COCONUT CREAM PIE RECIPE - EVERYDAY PIE
From everydaypie.com
COCONUT CREAM PIE WITH VANILLA PUDDING RECIPES
From stevehacks.com
You'll also love