FROZEN COCONUT PIE
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
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
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
IMPOSSIBLE COCONUT PIE II
Steps:
- Place milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender. Mix well. Pour into a greased and floured 10 inch pie plate. Sprinkle nutmeg on top.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 32.8 g, Cholesterol 97.9 mg, Fat 14.3 g, Fiber 1.1 g, Protein 6.3 g, SaturatedFat 5.4 g, Sodium 179.7 mg, Sugar 25.4 g
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.
IMPOSSIBLY EASY COCONUT PIE
This impossibly easy coconut pie is legendary among the Bisquick™ community. With over 700 positive reviews, it's a one-bowl dessert that many Betty Crocker fans have been making for years. Creamy and custard-like this crustless pie can be prepped in just 10 minutes, so the next time you're craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
- In medium bowl, stir all ingredients until blended. Pour into pie plate.
- Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg
EASY FROZEN COCONUT CREAM PIE
This frozen pie is super easy, creamy and delicious with flakes of coconut throughout and sprinkled atop the pie. I use a store-bought 9-inch graham cracker pie crust, but you could use your own favorite recipe.
Provided by MarthaStewartWanabe
Categories Pie
Time 8h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- If using a homeade graham cracker pie crust, prepare and cool completely.
- In a medium mixing bowl, whisk together Cool Whip, sour cream and sugar. Fold in 1 cup coconut.
- Spread filling evenly into pie crust, forming peaks with the underside of a spoon.
- Sprinkle top generously with remaining coconut.
- Freeze, uncovered, for at least 8 hours.
- Cut into slices and serve. Cover loosely with aluminum foil and store left overs in freezer.
Nutrition Facts : Calories 546.4, Fat 34.5, SaturatedFat 23.7, Cholesterol 12.7, Sodium 202.6, Carbohydrate 59.3, Fiber 3.1, Sugar 47.5, Protein 3.8
4-INGREDIENT COCONUT-LIME PIE
This super-refreshing frozen dessert is like a key lime pie upgrade, wonderfully complemented by creamy coconut and chocolate. Cut and serve straight from the freezer -- the colder the better.
Provided by Food Network Kitchen
Categories dessert
Time 4h35m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Combine the cream of coconut, lime juice and half of the zest in a blender and blend until combined. Pour into the crust and freeze until solid, about 4 hours.
- Put the chocolate in a small microwave-safe bowl and heat for 30-second increments, stirring after each, until melted and very thin. Dip a fork into the chocolate and drizzle over the frozen pie. Sprinkle the remaining zest on top. Cover loosely with plastic wrap and freeze until the chocolate sets, then slice and serve.
FROZEN AVOCADO-LIME-COCONUT PIE
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 8 slices of pie
Number Of Ingredients 9
Steps:
- Preheat the oven to 350˚. Coat the bottom and sides of a 9-inch pie plate with vegetable oil. Pulse the graham crackers and sugar in a food processor until finely ground. Add the vegetable oil and coconut oil and pulse until the mixture looks like wet sand. Press the mixture into the bottom and up the sides of the prepared pie plate. Bake until set, 12 to 15 minutes. Transfer to a rack; let cool completely.
- Clean out the food processor. Add the avocados, cream of coconut, lime zest and juice and salt and puree until smooth. Pour the mixture into a large bowl and fold in the whipped topping until combined. Spoon the filling into the crust and smooth the top. Freeze until firm, about 6 hours. Serve with more whipped topping.
FROZEN COCONUT CARAMEL PIE
I received this recipe from a dear friend, who was a great cook and often tried new recipes. This pretty pie is just right for those with a sweet tooth. -Lois Triplet, Springhill, Louisiana
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 pies (8 servings each).
Number Of Ingredients 8
Steps:
- In a skillet, melt butter; add coconut and pecans. Cook and stir over medium heat for 10 minutes or until golden brown and toasted; set aside., In a bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crusts. Drizzle with caramel topping; sprinkle with coconut mixture. , Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing.
Nutrition Facts : Calories 421 calories, Fat 22g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 299mg sodium, Carbohydrate 51g carbohydrate (43g sugars, Fiber 1g fiber), Protein 5g protein.
BUKO PIE (FILIPINO YOUNG COCONUT PIE) RECIPE BY TASTY
Buko pie is a traditional Filipino pastry invented in 1965. The filling is made with a mixture of fresh young coconut, coconut juice, and milks and thickened with cornstarch, then encased in a tender pie crust.
Provided by Aleya Zenieris
Categories Bakery Goods
Time 4h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the pie crust: In a large bowl, whisk together the bread flour, 3 tablespoons sugar, and the salt. Add the cream cheese and rub into the flour with your fingertips until there are no large chunks left. Add the butter and rub into the flour with your fingertips until only pea-sized pieces remain.
- Add half of the ice water and work into the flour mixture, pressing down with your palms to incorporate. Add the remaining ice water and gently knead to form a dough.
- Divide the dough in half (about 370 grams per portion) and shape into ½-inch-thick discs. Wrap each disc in plastic wrap and refrigerate for at least 1 hour, or up to 3 days (or freeze for up to 1 week).
- Make the buko filling: Drain the juice from the packages of buko, reserving ¾ cup. Add the buko to a large bowl.
- In a medium saucepan, whisk together the flour, cornstarch, salt, whole milk, and reserved coconut juice, making sure there are no lumps (if any lumps do form, pass the mixture through a fine-mesh sieve to remove). Cook over medium heat, whisking continuously, until thickened, 10-12 minutes. As the mixture thickens, you may want to switch to a wooden spoon for easier stirring.
- Remove the pot from heat and stir in the cold butter until melted and incorporated. Stir in the condensed milk until smooth.
- Pour the custard over the buko and stir to coat. Cover with plastic wrap, pressing directly against the surface to prevent a skin from forming. Transfer to the refrigerator to cool completely, about 1 hour. The filling will keep in the refrigerator for up to 3 days.
- Assemble the pie: On a lightly floured surface, roll a portion of dough out to a 13-inch round, about ⅛ inch thick. Repeat with the remaining dough.
- Transfer a dough round to a 9-inch pie tin, trimming the edges so there's about ¼ inch of dough overhanging the edges of the tin. Pour the buko filling into the crust. Brush the edges of the pie dough with the egg wash. Place the remaining dough round on top of the pie and press the edges together gently to seal. Trim the edges to ¼ inch, then pinch the edges together and crimp as desired. Use a paring knife to cut vents in the top of the pie.
- Freeze the pie for 2 hours before baking (or wrap tightly and keep in the freezer for up to 1 month).
- Arrange an oven rack in the center position. Preheat the oven to 400°F (200°C).
- Place the buko pie on a baking sheet, then brush the top with egg wash. If desired, sprinkle the remaining 2-3 tablespoons of sugar on top.
- Bake the pie for 15 minutes, then reduce the temperature to 350°F (180°C) and continue baking for another 65 minutes, until golden brown. Let cool for at least 30 minutes.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 578 calories, Carbohydrate 62 grams, Fat 31 grams, Fiber 1 gram, Protein 11 grams, Sugar 18 grams
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