Best 4 No Cook Coconut Pie Recipes
Indulge in a tropical delight with our collection of no-cook coconut pie recipes! These pies are a symphony of flavors, textures, and ease, perfect for any occasion. From classic coconut cream pie to refreshing key lime coconut pie, our recipes offer a range of options to satisfy every palate. Discover the creamy, tropical goodness of coconut custard nestled in a flaky crust, or experience the tangy twist of key lime and coconut in a graham cracker crust. Each recipe is a culinary journey that celebrates the versatility of coconut. Whether you prefer a traditional or a tropical twist, our no-cook coconut pies are guaranteed to impress. With step-by-step instructions and helpful tips, these recipes are accessible to bakers of all skill levels. So, gather your ingredients, let your taste buds wander, and embark on a coconut pie adventure today!
Here are our top 4 tried and tested recipes!
NO BAKE EASY COCONUT CREAM PIE
This quick & easy No Bake Coconut Cream Pie is so light, fluffy, and creamy! It's also a mile-high! You can prep it in minutes, avoiding long, hot days in the kitchen.
Provided by Sarah
Categories Pie
Time 35m
Number Of Ingredients 7
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.
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.
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
NO BAKE DOUBLE CHOCOLATE COCONUT PIE
If you love chocolate and coconut, this is the only dessert for you! A rich and refreshing chocolate and coconut dream! Note: To toast coconut, spread in shallow pan and bake in 375 degree oven, 10 minutes or until golden.
Provided by DDWORSKY
Categories Desserts Pies No-Bake Pie Recipes Pudding Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 368 calories, Carbohydrate 51.9 g, Cholesterol 17.5 mg, Fat 16 g, Fiber 4.4 g, Protein 4.7 g, SaturatedFat 11.8 g, Sodium 323.3 mg, Sugar 35 g
Tips:
- Use fresh coconut meat for the best flavor and texture. Frozen coconut meat can also be used, but it should be thawed and drained before using.
- If you don't have any sweetened condensed milk, you can make your own by combining 1 cup of sugar and 1/2 cup of milk in a saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat to low and simmer for 15 minutes, or until the mixture has thickened and turned a light golden brown.
- The pie can be made up to 2 days in advance. Store it in the refrigerator until ready to serve.
- Garnish the pie with whipped cream, toasted coconut, or fresh fruit before serving.
Conclusion:
This no-cook coconut pie is a delicious and easy dessert that is perfect for any occasion. It is made with a simple graham cracker crust, a creamy coconut filling, and a whipped topping. The pie can be made ahead of time, making it a great option for busy families. Serve it chilled for a refreshing summer dessert, or at room temperature for a comforting winter treat.
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