Best Easy Coconut Cream Pie Recipes

EASY COCONUT CREAM PIE

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 medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. , Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. , Pour into crust; sprinkle with remaining coconut. Chill for several hours before serving.

SUPER EASY COCONUT CREAM PIE

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!

QUICK & EASY COCONUT CREAM PIE

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.

EASY VANILLA-COCONUT CREAM PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust; top with coconut.
• Stir 1-1/2 cups COOL WHIP into remaining pudding; spoon over coconut layer in crust.
• Refrigerate 3 hours. Top with remaining COOL WHIP just before serving.

EASY COCONUT CREAM PIE

Steps:

• 1. In large bowl add: 2 c. milk, 3/4 c. coconut, 2 pudding mixes. Beat with wire whisk for 2 minutes.
• 2. Gently stir in 1 c. whipped topping. Pour into graham crust. Refrigerate for 4 hours until set.
• 3. Spread top of pie with remaining 1 c. whipped topping.
• 4. Toast 1/4 c. coconut and sprinkle over pie. Store in refrigerator.

EASY COCONUT BANANA CREAM PIE

Steps:

• Combine Sweetened Condensed Milk and water in large bowl.
• Add pudding mix and coconut;mix well.
• Fold in One and a Half cups of the whipped topping.
• Arrange single layer of the bananas on bottom of pie shell.
• Pour filling into crust.
• Top with remaining whipped topping.
• Refrigerate for four hours or until very set.
• Top with either tinted or toasted coconut.
• Note: To make two pies, divide filling between 2 prebaked 9-inch regular pie shells.
• Top with remaining whipped topping.
• Another Note: Please plan ahead as this pie has to chill.

SMART-CHOICE EASY COCONUT CREAM PIE RECIPE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
• Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.
• Top pie with remaining COOL WHIP and coconut just before serving.

EASY FROZEN COCONUT CREAM PIE

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.

SO EASY COCONUT CREAM PIE

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.

REALLY EASY AND GOOD COCONUT CREAM PIE

Steps:

• In a mixing bowl, mix first 4 ingredients.
• Pour into the two prepared baked pie crusts.
• Top with toasted coconut.
• Chill in fridge for 3 or more hours before serving.

TOO EASY COCONUT CREAM PIE-CAN BE SUGAR FREE TOO

Steps:

• In a large bowl, beat the pudding mix and milk until the pudding mixture thickens.
• Fold in 1 cup of coconut and half of the whipped topping to the pudding mixture.
• Pour the combination into the baked pie shell.
• Spread the remainder of the whipped topping on top of the pie.
• Sprinkle the remainder of the coconut on top of pie.*.
• Refridgerate and serve chilled.
• * I brown the coconut on top before adding to pie, to make pie look like its been baked. Take a small skillet and place 1/2 cup of coconut in pan and brown over medium heat. Stirring coconut constantly. Be careful, it burns quickly! Add to top of pie.

EASY LEMON-COCONUT CREAM PIE

Steps:

• Heat oven to 350ºF.
• Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in lemon zest, sour cream and 1-1/2 cups COOL WHIP. Spoon into crust.
• Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and coconut just before serving.

EASY COCONUT CREAM PIE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
• Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.
• Top pie with remaining COOL WHIP; sprinkle with toasted coconut.

SMART-CHOICE EASY COCONUT CREAM PIE RECIPE

Steps:

• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
• Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.
• Top pie with remaining COOL WHIP and coconut just before serving.

EASY COCONUT CREAM PIE

Steps:

• Make and bake your favorite pie shell. Set aside.
• For Filling: With a wire whisk, mix sugar, cornstarch and salt together in a large microwavable bowl.
• Combine reconstituted milk and egg yolks in a separate bowl. whisk togher until well mixed and add to the dry ingredients. Stir with wire whisk until well blended. Microwave on high 3-1/2 to 4-1/2 minutes, depending on your microwave. Stir with wire whisk and return to microwave. Cook 3-1/2 to 4-1/2 more minutes. Remove from microwave and stir with wire whisk.
• Add butter and vanilla. Mix well. Stir in coconut. Pour into baked pie shell. Top with meringue and sprinkle with coconut. Bake 10-12 minutes at 350 degrees or until meringue and coconut are a nice golden brown.
• For Meringue: Place egg whites saved from filling in a large mixer bowl with the cream of tartar. Measure 1/2 cup cold water into a two-cup measuring glass measuring cup. In a separate bowl, combine sugar, cornstarch, and salt. Mix well with wire whisk.
• Add sugar mixture to water. Stir well. Microwave on high 2 minutes or until mixture is translucent.
• Beat egg whites and cream of tartar until frothy. Continue beating as you slowly pour transluent mixture into egg whites. Beat 3-4 minutes or until glossy and stiff peaks form.
• Pile on top of filling making sure to seal edges. Sprinkle with coconut. Bake 10-12 minutes at 350 degrees or until top is golden brown.