No Crust Coconut Pie Recipes
NO CRUST COCONUT PIE
Steps:
- Combine all the above.
- Beat until well blended.
- Divide and pour equal amounts into two greased 9" pie plates. 350° for 30 to 40 min. or until light golden brown.
CAROL'S NO-CRUST COCONUT PIE
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
Steps:
- Mix the ingredients together in the order listed.
- Bake in greased pie pan at 350 degrees F for 40 to 45 minutes.
CRUSTLESS COCONUT PIE
This crustless coconut pie tastes amazing and is so easy to make! You will love the custard-like filling!
Provided by Gracie
Categories Desserts
Time 11m
Number Of Ingredients 7
Steps:
- Combine Flour and Sugar
- Add eggs, milk, butter, and vanilla. Mix well and stir in coconut.
- Pour into Deep Dish 9 inch pan.
- Bake at 375 degrees for 30-40 minutes (For me, it usually takes closer to 40 minutes). *Keep an eye on the pie and lightly cover with foil if it starts to become too brown on top.
NO CRUST COCONUT PIE
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
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
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
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 NO-CRUST COCONUT PIE
A delicious no-crust coconut pie made with just a handful of ingredients.
Provided by [email protected]
Categories Dessert
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a large mixing bowl. Mix ingredients thoroughly with a hand-held mixer or immersion blender until well blended.
- Pour mixture into a well-buttered Pie dish.
- Bake at 350 °F until center of pie is set. Cool before slicing. Store in refrigerator. * If pie starts to brown too much before it is set in the center - cover edges with foil until finished baking. Pie will rise and then deflate a bit while cooling - this is normal.
EASY COCONUT PIE
This pie is an old-fashioned dessert. I sometimes top warm slices with a sprinkling of cinnamon or nutmeg. Best of all, it's easy to assemble when dinner-time is fast approaching.-Virgina M Krites, Cridersville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a blender, combine the first seven ingredients. Cover and process for 10 seconds; scrape the sides. Process for another 10 seconds. Add coconut; process for 2 seconds or until blended. Pour into a greased 10-in. pie plate., Bake at 350° for 50-55 minutes or until a knife inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 446 calories, Fat 23g fat (15g saturated fat), Cholesterol 183mg cholesterol, Sodium 435mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 1g fiber), Protein 8g protein.
NO-COOK COCONUT PIE
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
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
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