Coconut cream pie with pudding recipes - Nobake pies

Author: Christina Brown

No Bake Coconut Cream Pie - this EASY no bake pie recipe is full of coconut pudding, fresh whipped cream, and a Golden Oreo crust! Being a nurse, I have little time to put into fancy recipes.

Coconut Cream Pie I
Easy No Bake Coconut Cream Pie Recipe
Coconut Cream Pie
Coconut Cream Pie

Coconut Cream Pie I

Being a nurse, I have little time to put into fancy recipes. This coconut cream pie is so easy and quick. It is so good, it is sinful. Use any pie crust you like.
Provided by: Dmarcks
Total time: 75 minutes
Prep time: 15 minutes
Yields: 1 serving
Number of ingredients: 5

Ingredients:

1 (9 inch) pie shell, baked
1 (5 ounce) package instant vanilla pudding mix
1 ½ cups milk
1 ½ cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed

Nutrition:

How to cook:

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.

Notes: COCONUT CREAM PIE MADE WITH PUDDING MIX, In a small bowl, mix flour and salt; cut in lard until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; …

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bake coconut cream pie recipe easy no bake coconut cream pie recipe coconut cream pie with pudding

Easy No Bake Coconut Cream Pie Recipe

No Bake Coconut Cream Pie - this EASY no bake pie recipe is full of coconut pudding, fresh whipped cream, and a Golden Oreo crust! This pie goes down so easy!
Provided by: Dorothy Kern
Total time: 140 minutes
Prep time: 20 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 6

Ingredients:

1 recipe Golden Oreo Crust (Graham Cracker or Shortbread may be substituted, homemade or store bought)
2 boxes (3.4 ounces each Instant Coconut Pudding Mix)
3 1/2 cups milk ((that's 3 and 1/2 cups))
2 cups shredded sweetened coconut
1-2 cups Fresh Whipped Cream or Cool Whip (for topping)
1 cup toasted coconut (for topping)

Nutrition:

How to cook:

Chill your pie crust recipe while making the filling, if you made it from scratch. No baking necessary! (If you're making a Golden Oreo crust, no need to remove the filling either.)
Add pudding mix to a large bowl. Add milk and whisk until smooth. The mixture will be slightly lumpy from the coconut in the pudding mix. Let sit for 5 minutes until soft set. Stir in coconut. Pour into pie crust. Cover and chill for at least 3-4 hours.
Before serving, top with whipped cream and toasted coconut. Store covered in refrigerator for up to 3 days.

Notes: Coconut Cream Pie Recipe, Step 1. Pulse salt, sugar, and 1¼ cups flour in a food processor until well combined. Add butter and pulse until mixture resembles coarse meal with a …

Coconut Cream Pie

I start by preparing dessert first because it needs to chill. This recipe is a favorite since it takes only a few minutes to prepare. It's simple, yet it's so good.—Jerraine Barlow, Colorado City, Arizona
Provided by: Taste of Home
Total time: 15 minutes
Prep time: 15 minutes
Yields: 2 servings
Number of ingredients: 7

Ingredients:

1-1/2 cups cold milk
1/2 teaspoon coconut extract
1 package (3.4 ounces) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened
1 cup sweetened shredded coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed
2 graham cracker crusts (9 inches)

Nutrition:

How to cook:

In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
In large bowl, beat cream cheese. Stir in pudding and mix well. Fold in 1/2 cup coconut and whipped topping. Spoon into the crusts. Toast remaining coconut; sprinkle over pies. Refrigerate until serving.

Notes: Coconut Cream Pie with Instant Pudding, heavy cream, salt, pie crust, coconut, instant pudding, butter and 9 more Coconut Cream Pie Lemon Tree Dwelling graham cracker crumbs, vanilla extract, whipped cream, sugar and 12 more

Coconut Cream Pie

No Bake Coconut Cream Pie is so easy to make thanks to the coconut cream pudding mix and ready to use graham cracker crust. It's a no bake pie so it's perfect to make the day ahead to save time! We love this pie for Easter or Thanksgiving.
Provided by: Jessica - Together as Family
Total time: 10 minutes
Prep time: 10 minutes
Yields: 10 servings
Cuisine: American
Number of ingredients: 7

Ingredients:

1 ready-to-use graham cracker crust
2 boxes (3.4 oz each) coconut cream instant pudding
2 cups half & half milk
1 bar (8 oz) cream cheese (softened)
1/3 cup granulated sugar
1 carton (8 oz) Cool Whip (thawed)
toasted coconut for garnish

Nutrition:

How to cook:

In a bowl combine the dry pudding mix powder with the half & half. Stir with a wire whisk until completely combined and creamy.Let it sit for about 5 minutes so it can thicken up. Evenly spread 1½ cups of the pudding into the prepared pie crust (this is the 1st layer). Set aside the remaining pudding.
In a separate bowl, combine cream cheese and sugar and beat with a handheld mixer until combined. Fold in the Cool Whip and stir, using a spatula, until completely combined.Add half of this mixture to the remaining coconut pudding mix. Stir together until combined and add to the pie crust (as the 2nd layer).
Spread the remaining cream cheese mixture on top (for the 3rd layer) OR you can save this layer and pipe it on top of the pie (like what I did in the pictures) before you serve it. Cover the pie with the enclosed lid from the graham cracker crust and let it refrigerate for at least 8 hours, but preferably overnight.
If you saved the 3rd layer pipe that on top of the pie before serving and garnish the pie with toasted coconut.
Toasted Coconut
Heat oven to 325°. Spread 1 cup of shredded sweetened coconut on a cookie sheet and bake for 4 minutes, stir, and bake for another 4 minutes until the coconut is browned and toasted. You may have to cook it for longer until it reaches a light golden brown color. Watch it carefully as it can burn very quickly.

Notes: Quick Coconut Cream Pie Recipe: How to, Directions Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a …