Frozen Coconut Pie Recipes

FROZEN COCONUT PIE

Steps:

• Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add milk, beating well after each addition.
• Add coconut, COOL WHIP and extract; stir gently until blended. Spoon into crust.
• Freeze 4 hours or until firm. Let pie stand at room temperature 15 min. before cutting into pieces to serve.

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.

4-INGREDIENT COCONUT-LIME PIE

Steps:

• Combine the cream of coconut, lime juice and half of the zest in a blender and blend until combined. Pour into the crust and freeze until solid, about 4 hours.
• Put the chocolate in a small microwave-safe bowl and heat for 30-second increments, stirring after each, until melted and very thin. Dip a fork into the chocolate and drizzle over the frozen pie. Sprinkle the remaining zest on top. Cover loosely with plastic wrap and freeze until the chocolate sets, then slice and serve.

FROZEN AVOCADO-LIME-COCONUT PIE

Steps:

• Preheat the oven to 350˚. Coat the bottom and sides of a 9-inch pie plate with vegetable oil. Pulse the graham crackers and sugar in a food processor until finely ground. Add the vegetable oil and coconut oil and pulse until the mixture looks like wet sand. Press the mixture into the bottom and up the sides of the prepared pie plate. Bake until set, 12 to 15 minutes. Transfer to a rack; let cool completely.
• Clean out the food processor. Add the avocados, cream of coconut, lime zest and juice and salt and puree until smooth. Pour the mixture into a large bowl and fold in the whipped topping until combined. Spoon the filling into the crust and smooth the top. Freeze until firm, about 6 hours. Serve with more whipped topping.

FROZEN COCONUT PIE

Steps:

• BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add milk, beating until well blended after each addition.
• STIR in coconut, whipped topping and extract. Spoon into crust.
• FREEZE 4 hours or until firm. Remove pie from freezer about 15 minute before serving. Let stand at room temperature until pie can be cut easily. Store leftover pie in freezer.
• Use Your Blender
• Place cream cheese, sugar and milk in blender container; cover. Blend on low speed 30 sec.; spoon into medium bowl. Gently stir in coconut, whipped topping and extract. Spoon into crust and continue as directed.

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.

FROZEN COCONUT CARAMEL PIE

Steps:

• In a skillet, melt butter; add coconut and pecans. Cook and stir over medium heat for 10 minutes or until golden brown and toasted; set aside., In a bowl, beat cream cheese and milk until smooth. Fold in whipped topping. Pour into crusts. Drizzle with caramel topping; sprinkle with coconut mixture. , Cover and freeze for 8 hours or overnight or until firm. Remove from the freezer 5 minutes before slicing.

BUTTER COCONUT PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Bake pie crust in the preheated oven until lightly browned, about 10 minutes. Remove from the oven. Reduce oven temperature to 325 degrees F (165 degrees C).
• Combine sugar and flour in a large bowl; stir in eggs. Add coconut, evaporated milk, butter, and vanilla. Stir well to combine. Pour filling into the prepared pie crust.
• Bake in the preheated oven until pie is set, 35 to 40 minutes. Let cool before slicing and serving.

IMPOSSIBLE COCONUT PIE II

Steps:

• Place milk, coconut, eggs, vanilla, flour, margarine, and sugar in blender. Mix well. Pour into a greased and floured 10 inch pie plate. Sprinkle nutmeg on top.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.