So Easy Coconut Pie Recipes

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IMPOSSIBLY EASY COCONUT PIE



Impossibly Easy Coconut Pie image

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

1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs

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 COCONUT PIE



Easy Coconut Pie image

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

2 cups 2% milk
1 cup sugar
4 eggs
1/2 cup all-purpose flour
6 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup sweetened shredded coconut

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.

COCONUT PIE



Coconut Pie image

An easy coconut pie.

Provided by Dragon

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 8

1 cup white sugar
2 tablespoons all-purpose flour
½ cup butter
3 eggs
1 teaspoon vanilla extract
1 cup milk
1 cup flaked coconut
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Mix flour with sugar. Cream in butter and eggs. Mix in vanilla and milk until well combined. Fold in coconut. Pour into prepared pie crust.
  • Bake at 300 degrees F (150 degrees C) for one hour. Cool completely before cutting.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 43.2 g, Cholesterol 102.7 mg, Fat 24 g, Fiber 1.8 g, Protein 5.4 g, SaturatedFat 12.6 g, Sodium 263.8 mg, Sugar 30.1 g

SO EASY COCONUT PIE



So Easy Coconut Pie image

This is the EASIEST coconut pie I have ever made. Haven't got a clue where I got the recipe, but it's for sure something you can throw together in a hour. NOTE: This makes quite a bit of filling. You may not need it all.

Provided by Redneck Epicurean

Categories     Pie

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

1 (9 inch) unbaked pie crusts
1 cup flaked coconut
3/4 cup Splenda granular
2 eggs, lightly beaten
1 tablespoon flour
4 tablespoons butter, melted
1 cup milk

Steps:

  • Preheat oven to 350 degrees.
  • Mix all ingredients together and pour in pie shell.
  • Bake 30-45 minutes or until firm.

COCONUT CREAM PIE I



Coconut Cream Pie I image

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

1 (9 inch) pie shell, baked
1 (5 ounce) package instant vanilla pudding mix
1 ½ cups milk
1 ½ cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

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 I



Impossible Coconut Pie I image

The pie makes its own crust. Just mix in a blender, bake and serve warm. You may leave out coconut if you wish.

Provided by Rosie De Coito

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 7

2 cups milk
½ cup baking mix
¼ cup butter
¾ cup white sugar
4 eggs
1 ½ teaspoons vanilla extract
1 cup flaked coconut

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

IMPOSSIBLE COCONUT PIE II



Impossible Coconut Pie II image

This pie makes it's own crust, and tastes like a coconut custard pie! FAST to make, a hit with all! Enjoy.

Provided by B Toussaint

Categories     Desserts     Pies

Yield 8

Number Of Ingredients 8

2 cups milk
1 cup flaked coconut
4 eggs
1 teaspoon vanilla extract
½ cup all-purpose flour
6 tablespoons margarine
¾ cup white sugar
¼ teaspoon ground nutmeg

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

OLD-FASHIONED COCONUT PIE



Old-Fashioned Coconut Pie image

My husband says it's not good cooking unless it's made from scratch. This is an old-fashioned way of making coconut pie from scratch. -Barbara Smith, Franklin, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 11

1 cup sugar
1/4 cup all-purpose flour
Dash salt
3 large egg yolks
2 cups whole milk
1-1/2 teaspoons vanilla extract
1-1/4 cups sweetened shredded coconut, divided
1 pie shell (9 inches), baked
MERINGUE:
3 large egg whites
6 tablespoons sugar

Steps:

  • In a large saucepan, combine the sugar, flour and salt. Combine egg yolks and milk; stir into dry ingredients until smooth. Cook and stir over medium heat until mixture is thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from the heat; stir in vanilla and 1 cup coconut. Pour hot filling into pie shell. , For meringue, beat egg whites in a bowl until soft peaks form. Gradually beat in sugar until mixture forms stiff glossy peaks and sugar is dissolved. Spread meringue over hot filling. Sprinkle with remaining coconut. , Bake at 350° for 12-15 minutes or until golden. Cool. Store in the refrigerator.

Nutrition Facts : Calories 408 calories, Fat 16g fat (9g saturated fat), Cholesterol 93mg cholesterol, Sodium 210mg sodium, Carbohydrate 60g carbohydrate (42g sugars, Fiber 1g fiber), Protein 6g protein.

COCONUT PIE



Coconut Pie image

Watching my mother cook from scratch, I hardly knew that anything was available "pre-made" until I'd left home. One of Mom's best desserts is her creamy old-fashioned coconut pie. A rich slice is true comfort food. -Mary McGuire, Graham, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 8 servings.

Number Of Ingredients 8

Dough for single-crust pie
1-1/2 cups whole milk
1 cup sugar
3/4 cup sweetened shredded coconut
2 large eggs, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon butter, melted
1/4 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a large bowl, combine milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into crust. , Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool to room temperature on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 382 calories, Fat 19g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 227mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.

NO-COOK COCONUT PIE



No-Cook Coconut Pie image

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

2 packages (3.4 ounces each) instant vanilla pudding mix
2-3/4 cups cold 2% milk
1 teaspoon coconut extract
1 carton (8 ounces) frozen whipped topping, thawed
1/2 cup sweetened shredded coconut
1 graham cracker crust (9 inches)
Additional coconut, toasted

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.

SO EASY COCONUT CREAM PIE



So Easy Coconut Cream Pie image

Rich and "dreamy" coconut cream pie, better than any other I have ever tried. Want to make it even richer, try chocolate pudding. Killer!

Provided by LAURIE

Categories     Pie

Time 20m

Yield 1-2 pies

Number Of Ingredients 7

1 pie shell (10 inch is perfect or 2 smaller 8 inch will do)
2 1/4 cups coconut (toast 1 1/4 cup)
2 (6 ounce) packages instant vanilla pudding
2 (1 1/3 ounce) envelopes Dream Whip
2 pints half-and-half
2 teaspoons vanilla
8 ounces Cool Whip

Steps:

  • Prepare and bake pie shell.
  • Toast 1 1/4 cup coconut in the oven until lightly browned.
  • Whip together pudding, dream whip and half and half together in a large mixing bowl, mixture will be quite thick.
  • Stir in vanilla and 1 cup coconut and 1/2 cup toasted coconut.
  • Pour into prepared and cooled pie shell.
  • Stir 1/2 cup toasted coconut into cool whip and frost pie.
  • Sprinkle with remaining 1/4 cup toasted coconut.
  • Refrigerate until serving.

Nutrition Facts : Calories 5895, Fat 384.3, SaturatedFat 272.4, Cholesterol 358.2, Sodium 6448.4, Carbohydrate 577.6, Fiber 37.8, Sugar 424.5, Protein 59.4

EASY COCONUT PIE



Easy Coconut Pie image

This recipe is super easy and is so rich and delicious. Even my non-coconut loving sister proclaimed it wonderful!

Provided by Barenakedchef

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

2 eggs
1 cup sugar
1/4 cup margarine, melted
1 (5 ounce) can evaporated milk
1 tablespoon vanilla extract
1 (3 ounce) can flaked coconut, divided
1 (9 inch) pie crusts, unbaked

Steps:

  • Cream eggs and sugar in mixer bowl until light and fluffy.
  • Stir in melted margarine.
  • Add evaporated milk, vanilla, and 3/4 of coconut; mix well.
  • Pour into pie shell.
  • Sprinkle with remaining coconut.
  • Bake at 350 degrees Fahrenheit for 30 to 45 minutes or until set.

Nutrition Facts : Calories 330.7, Fat 15.8, SaturatedFat 6.5, Cholesterol 51.6, Sodium 217.5, Carbohydrate 42.9, Fiber 1.9, Sugar 29.1, Protein 4.5

SUPER EASY COCONUT CREAM PIE



Super Easy Coconut Cream Pie image

This is one of those things that turn out wonderfully with little effort. GREAT for weeknight desserts or when you need something nice and don't have much time to make it in! Posting so we have access to the shopping list!

Provided by Mrs. Lumpy

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 5

1 (9 inch) baked pie crusts (although the non baked graham cracker crust can be used too!)
1 (5 ounce) package vanilla instant pudding mix or 1 (5 ounce) package instant coconut cream pudding mix
1 1/2 cups cold milk
1 1/2 cups flaked coconut
1 (8 ounce) container Cool Whip, thawed

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!

Nutrition Facts : Calories 372.6, Fat 20.9, SaturatedFat 13.4, Cholesterol 6.4, Sodium 446.8, Carbohydrate 43.6, Fiber 2.4, Sugar 28.9, Protein 3.7

CRISPY COCONUT PIE



Crispy Coconut Pie image

I received this recipe from a really good friend of mine. She is a Cancer Survivor and gave me this recipe to put into a cookbook that we printed to raise money for The American Cancer Society. It is really quick and easy and OOOOHHHHH SOOOOOOO GOOOOOOOOD!!!!!!

Provided by Jellyqueen

Categories     Pie

Time 55m

Yield 1 9" shallow pie

Number Of Ingredients 9

3 eggs
1 pinch salt
1 teaspoon vanilla
1 cup sugar
1 cup coconut
1 tablespoon margarine
1/4 cup buttermilk
1 9 inch shallow unbaked pie shell
1 tablespoon flour (optional)

Steps:

  • Mix all ingredients well.
  • Pour into pie shell.
  • Bake@ 350 degrees F for 50 minutes or until golden brown and set.
  • I use the flour to assure that the pie sets good, but it is not required.

Nutrition Facts : Calories 2603.7, Fat 141.4, SaturatedFat 70.5, Cholesterol 637, Sodium 1529.2, Carbohydrate 306.9, Fiber 20.5, Sugar 211, Protein 37.9

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2019-04-20 Make the filling. Combine coconut milk, 1 cup half and half, sugar and salt in a saucepan. Bring to a near boil. Make a cornstarch slurry. Mix ½ cup half and half and cornstarch. Temper the egg yolks. Slowly add the hot mixture to the egg yolks, making sure the eggs don’t cook. Add egg yolks and cornstarch to the pan.
From tastesbetterfromscratch.com


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