Easy No Bake Coconut Cream Pie Recipes

NO BAKE EASY COCONUT CREAM PIE

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.

SUPER EASY COCONUT CREAM PIE

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!

NO BAKE DOUBLE CHOCOLATE COCONUT PIE

Steps:

• Have ready a greased 9 inch pie plate. In a saucepan over low heat, melt butter. Stir in chopped chocolate until melted. Reserve 1/4 cup toasted coconut and set aside. Mix remaining 1 1/4 cup toasted coconut into chocolate mixture. Press coated coconut over bottom and up sides of pie plate. Refrigerate 20 minutes or until firm.
• In a medium bowl, beat topping mix and 1 cup of milk with mixer until soft peaks form. reserve 1 cup for garnish and set aside in refrigerator. to the remaining whipped topping, beat in pudding mix and remaining 1 1/2 cup milk. Beat until mixture mounds when dropped from beaters.
• Arrange banana slices on bottom and up the side of pie shell. Spoon chocolate pudding mixture over bananas. Refrigerate at least 1 hour to set. To serve, garnish with reserved whipped topping, toasted coconut and the cherries.

NO-COOK COCONUT PIE

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.

COCONUT CREAM PIE I

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.

EASY COCONUT CREAM PIE

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.

NO-BAKE CREAMY COCONUT PIE

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.

NO-BAKE COCONUT CREAM PIE WITH STRAWBERRIES AND PINEAPPLE

Steps:

• For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
• Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
• For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
• Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
• Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
• For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
• When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream.