Best 3 Quick Coconut Cream Pie Recipes

Indulge in the tropical delight of our quick and easy coconut cream pie recipes. These delectable treats offer a symphony of flavors that will transport you to a paradise of creamy sweetness. Whether you prefer a classic rendition or a modern twist, our curated collection of recipes caters to every palate. From the traditional Southern-style pie with its flaky crust and velvety smooth filling to the innovative no-bake version that's a breeze to prepare, you'll find a recipe that suits your time and skill level. Dive into the lusciousness of Coconut Cream Pie and experience the perfect balance of creamy coconut and a crispy crust in every bite.

Let's cook with our recipes!

QUICK COCONUT CREAM PIE

Quick Coconut Cream Pie image

I've found a way to make coconut cream pie without a lot of fuss and still get terrific flavor. Using a convenient refrigerated crust, instant pudding and frozen whipped topping, I can enjoy an old-time dessert even when time is short.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 sheet refrigerated pie crust
1-1/2 cups cold 2% milk
1 package (5.1 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
3/4 to 1 cup sweetened shredded coconut, toasted, divided

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 large bowl, beat milk and pudding on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill.

Nutrition Facts : Calories 338 calories, Fat 16g fat (11g saturated fat), Cholesterol 11mg cholesterol, Sodium 400mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.

QUICK & EASY COCONUT CREAM PIE

Quick & Easy Coconut Cream Pie image

Make and share this Quick & Easy Coconut Cream Pie recipe from Food.com.

Provided by Lori K.

Categories Pie

Time 1h

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 7

Ingredients

1 prepared pie crust, shell
1 1/2 cups toasted sweetened, shredded coconut
2 1/2 cups whole milk or 2 1/2 cups 2% low-fat milk
5 1/8 ounces instant vanilla flavor pudding and pie filling
3 egg whites
1/2 teaspoon cream of tartar
6 tablespoons sugar

Steps:

Bake prepared pie crust according to package directions. Cool before filling.
Place coconut on a rimmed baking sheet and bake at 350 degrees for 10 minutes, stirring frequently until lightly browned. Cool.
Pour cold milk into a large bowl. Add pudding mix. Beat with electric mixer on lowest speed or by hand with whisk for 2 minutes. Reserve 2 TBS of toasted coconut to sprinkle on meringue topping. Stir remainder of coconut into the thickened pudding mix. Pour into pie crust.
For meringue, beat egg whites, cream of tarter, and sugar with electric mixer on highest speed until stiff. Cover the pie filling to the edges of the crust. Sprinkle toasted coconut on top. Bake at 350 degrees for 10 minutes. Cool and store pie in refrigerator.

Nutrition Facts : Calories 359.2, Fat 16.3, SaturatedFat 8.8, Cholesterol 7.6, Sodium 476.6, Carbohydrate 48.7, Fiber 1.6, Sugar 37.7, Protein 5.6

QUICK COCONUT CREAM PIE

Quick Coconut Cream Pie image

Great home made flavor. Tastes like what you get in restaurants. I once had to make 10 of these for a family reunion!

Provided by MizzNezz

Categories Pie

Time 15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

Ingredients

2/3 cup sugar
1/3 cup flour
2 cups milk
2 egg yolks
1 cup coconut
1 teaspoon vanilla
1 teaspoon butter
1 prepared pie crust
1 (8 ounce) container Cool Whip

Steps:

In medium saucepan mix flour,sugar,milk,and egg yolks.
Cook and stir until mixture comes to a boil.
Boil for 1 minute.
Remove from heat and add coconut, vanilla, and butter.
Pour into crust.
Cover with plastic wrap and refrigerate for 3 hours.
Top with Cool Whip.

Tips:

Use fresh coconut cream for the best flavor and texture.
If you don't have coconut cream, you can make your own by blending 1 cup of shredded coconut with 1 cup of water in a blender until smooth. Then, strain the mixture through a cheesecloth-lined colander.
For a richer pie, use heavy cream instead of milk.
Add 1/4 teaspoon of salt to the pie filling to help balance the sweetness.
If you don't have a pie crust, you can use a graham cracker crust or a store-bought pie crust.
Bake the pie until the filling is set and the crust is golden brown.
Let the pie cool completely before slicing and serving.

Conclusion:

This quick and easy coconut cream pie is the perfect dessert for any occasion. It's creamy, delicious, and sure to please everyone. With just a few simple ingredients, you can have this pie on the table in no time. So next time you're looking for a quick and easy dessert, give this coconut cream pie a try. You won't be disappointed!