No Cook Coconut Pie 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.

NO-COOK COCONUT PIE

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.

COCONUT 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.

NO-BAKE CREAMY COCONUT PIE

Steps:

• Combine cream cheese, sugar, milk and coconut in blender.
• Blend at medium speed for 30 seconds.
• Fold into whipped topping.
• Add extract, spoon into crust.
• Freeze for about 4 hours.
• Sprinkle with additional coconut, toasted, if desired.
• Let stand at room temperature for 5 minutes before serving.
• Store in freezer.