Too Easy Coconut Cream Pie Can Be Sugar Free Too Recipes

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.

SUGAR FREE COCONUT CREAM PIE

Steps:

• 1. Combine splenda, flour and salt in heavy pot. Stir in milk. Stir over medium heat until thick and comes to a boil. Remove from heat, add beaten egg yolks. Cook 2 mins. Remove from heat again, add vanilla, butter, and flaked coconut. Mix well and pour into graham cracker pie crust. Cover with meringue. Bake at 375 degree oven until browned. About 5-8 mins.
• 2. To make meringue: Beat egg white on high. Slowly add Splenda while beating until it stiffens. About 1-2 teaspoons.

QUICK SUGAR-FREE COCONUT CREAM PIE

Steps:

• If using a regular pie crust, bake as per package or recipe directions. Let cool completely. Combine the vanilla pudding mix and milk in a mixing bowl. Beat on low speed with an electric mixer for 2 minutes or until very thick. Fold in the whipped topping and all but 1/4 cup of the coconut. Pour the filling into the pie crust. Sprinkle the top of the pie evenly with the remaining coconut. Place the pie in the refrigerator and chill well before serving.

SUGAR FREE COCONUT CREAM PIE

Steps:

• Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown.
• Mix milk, coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes.
• ** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.

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.

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.