Coconut Cream Pie No Bake Recipes

NO BAKE EASY COCONUT CREAM PIE

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

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.

COCONUT CREAM PIE I

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.