No Bake Coconut Cream Pie Parfait Recipe 465
NO-COOK COCONUT PIE
This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. -Jeanette Fuehring, Concordia, Missouri
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 312 calories, Fat 15g fat (9g saturated fat), Cholesterol 11mg cholesterol, Sodium 348mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
EASY NO-BAKE COCONUT CREAM PIE!
Get thy fork ready! Indulge in this light & lush Easy No-Bake Coconut Cream Pie! Oh! Be prepared to be asked to bring this pie to everything! #coconut #creampie #pie #nobake
Provided by Kim Lange
Categories Dessert
Number Of Ingredients 7
Steps:
- Starting with pie crust, bake it and let it cool completely before adding filling.
NO-BAKE CREAMY COCONUT PIE
Make and share this No-Bake Creamy Coconut Pie recipe from Food.com.
Provided by Ambassadress of Goo
Categories Pie
Time 5m
Yield 1 pie
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2742.8, Fat 178.6, SaturatedFat 95.1, Cholesterol 293, Sodium 2242.1, Carbohydrate 266.1, Fiber 7.9, Sugar 179.1, Protein 31.3
NO BAKE EASY COCONUT CREAM PIE
This quick & easy No Bake Coconut Cream Pie is so light, fluffy, and creamy! It's also a mile-high! You can prep it in minutes, avoiding long, hot days in the kitchen.
Provided by Sarah
Categories Pie
Time 35m
Number Of Ingredients 7
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 BAKE COCONUT CREAM PIE PARFAIT RECIPE - (4.6/5)
Provided by bonnje
Number Of Ingredients 13
Steps:
- Place crust ingredients in a small bowl. Mix well, making sure crumbs are well coated with butter. Press into the bottom of a 11x7-inch oblong pan. In a large bowl, add the pudding mix, milk and cold water. Beat at low speed with an electric mixer for 2 minutes. Let this stand for about one minute. Fold whipped topping into the pudding mixture until the topping is incorporated into the pudding. Pour on top of the crust. Refrigerate until pudding layer is firm, about 3 hours. Spread whipped topping over pudding layer, making nice swirls. Sprinkle with toasted coconut. Microwave the hot fudge sundae sauce until pourable and drizzle over parfait.
NO BAKE COCONUT CREAM PIE PARFAIT
How to make No Bake Coconut Cream Pie Parfait
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Place crust ingredients in a small bowl. Mix well, making sure crumbs are well coated with butter. Press into the bottom of a 11 x 7-inch oblong pan.
- In a large bowl, add the pudding mix, milk and cold water. Beat at low speed with an electric mixer for 2 minutes. Let this stand for about one minute.
- Fold the entire tub (8 oz) of whipped topping into the pudding mixture until the topping is incorporated into the pudding. Pour on top of the crust. Refrigerate until pudding layer is firm, about 3 hours.
- Spread the additional cup of whipped topping over pudding layer, making nice swirls. Sprinkle with toasted coconut.
- If using optional fudge sauce, microwave sauce on HI for 20 seconds, or until it's of drizzling consistency. Drizzle over top of dessert. NOTE: I used the sauce but served it separately.
- Serves 8-12 depending on sizes cut.
NO BAKE COCONUT CREAM PIE PARFAIT
How to make No Bake Coconut Cream Pie Parfait
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Place crust ingredients in a small bowl. Mix well, making sure crumbs are well coated with butter. Press into the bottom of a 11 x 7-inch oblong pan.
- In a large bowl, add the pudding mix, milk and cold water. Beat at low speed with an electric mixer for 2 minutes. Let this stand for about one minute.
- Fold the entire tub (8 oz) of whipped topping into the pudding mixture until the topping is incorporated into the pudding. Pour on top of the crust. Refrigerate until pudding layer is firm, about 3 hours.
- Spread the additional cup of whipped topping over pudding layer, making nice swirls. Sprinkle with toasted coconut.
- If using optional fudge sauce, microwave sauce on HI for 20 seconds, or until it's of drizzling consistency. Drizzle over top of dessert. NOTE: I used the sauce but served it separately.
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- Make the Crust: In the bowl of a food processor, pulse the graham crackers until they form fine crumbs. Transfer the crumbs (you should have about 2 cups) to a bowl and add the sugar and melted butter. Mix until the crumbs are moistened.
- Press the graham-cracker mixture into a pie plate to form a crust, bringing it up the side and onto the edge of the plate. Press firmly to ensure the crust is even. Transfer to the freezer for 30 minutes.
- Make the Filling: In a medium pot, bring the cream of coconut, milk and salt to a boil over medium heat.
- While the mixture heats, whisk the cornstarch with the granulated sugar to combine in a medium-size heat-safe bowl. Add the egg yolks and vanilla extract; mix to combine.
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- Place crust ingredients in a small bowl. Mix well, making sure crumbs are well coated with butter. Press into the bottom of a 11 x 7-inch oblong pan.
- In a large bowl, add the pudding mix, milk and cold water. Beat at low speed with an electric mixer for 2 minutes. Let this stand for about one minute.
- Fold the entire tub (8 oz) of whipped topping into the pudding mixture until the topping is incorporated into the pudding. Pour on top of the crust. Refrigerate until pudding layer is firm, about 3 hours.
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- Break up the graham crackers and add them to the bowl of a food processor. Pulse until they’re fine crumbs. You can also place them in a freezer bag and roll over them with a rolling pin if you don’t have a food processor.
- In a large saucepan, whisk together the canned coconut milk, coconut beverage, eggs, sugar and cornstarch until combined. Turn to the stove on and heat the mixture over medium-low heat.
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