No Cook Coconut Pie Recipes

NO-BAKE COCONUT CREAM PIE WITH STRAWBERRIES AND PINEAPPLE

When I was researching pie recipes for my upcoming cookbook, I asked my social media followers if they had any regional specialties I may not have heard of. I received five requests for a pie with a coconut custard, pineapple topping, toasted macadamia nuts and fresh strawberries. I'd never had the combination before, but it's a match made in summery pie heaven -- and made even better with a hefty dollop of whipped cream atop each slice.

Provided by Erin Jeanne McDowell

Categories dessert

Time 1h30m

Yield one 9-inch pie

Number Of Ingredients 23

No-Bake Coconut Cream Pie with Strawberries and Pineapple image

Steps:

For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream.

Ingredients

45 vanilla wafer cookies
1 cup toasted macadamia nuts
2 tablespoons granulated sugar
Pinch of fine sea salt
6 tablespoons unsalted butter, melted
1 cup coconut milk
1/2 cup whole milk
1/3 cup granulated sugar
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
1 large egg
1 large egg yolk
1 tablespoon unsalted butter
1/2 teaspoon pure vanilla extract
1 cup sweetened shredded coconut
20 ounces crushed pineapple in juice
1/2 cup packed light brown sugar
1 tablespoon cornstarch
1/4 teaspoon fine sea salt
1 1/2 cups toasted macadamia nuts, roughly chopped
2 cups quartered strawberries
1 tablespoon honey
Whipped cream, for serving

IMPOSSIBLY EASY COCONUT PIE

This impossibly easy coconut pie is legendary among the Bisquick™ community. With over 700 positive reviews, it's a one-bowl dessert that many Betty Crocker fans have been making for years. Creamy and custard-like this crustless pie can be prepped in just 10 minutes, so the next time you're craving coconut, you know what recipe to turn to. All you have to do is stir the flaked coconut, sugar, Bisquick™, butter, milk and eggs until well mixed and pour right into your pie plate. Easy, right?

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h5m

Yield 8

Number Of Ingredients 7

Impossibly Easy Coconut Pie image

Steps:

Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray.
In medium bowl, stir all ingredients until blended. Pour into pie plate.
Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 270, Carbohydrate 31 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 270 mg

Ingredients

1 cup flaked or shredded coconut
3/4 cup sugar
1/2 cup Original Bisquick™ mix
1/4 cup butter or margarine, softened
2 cups milk
1 1/2 teaspoons vanilla
4 eggs

NO-COOK COCONUT PIE

Make and share this No-Cook Coconut Pie recipe from Food.com.

Provided by Kim D.

Categories Pie

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

No-Cook Coconut Pie image

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.

Nutrition Facts : Calories 426.9, Fat 24.6, SaturatedFat 13.2, Cholesterol 50.9, Sodium 571.3, Carbohydrate 47.8, Fiber 1.3, Sugar 34.2, Protein 5

Ingredients

2 (3 1/2 ounce) packages vanilla instant pudding mix
2 3/4 cups cold milk
1 teaspoon coconut extract
1 (8 ounce) carton Cool Whip Topping, frozen,thawed
1/2 cup flacked coconut
1 9-inch graham cracker crust
toasted coconut

More about "no cook coconut pie recipes"

EAST COCONUT CREAM PIE (NO BAKE) - CRAZY FOR CRUST

Web Feb 3, 2023 How to Make a Easy Coconut Cream Pie 1. Make Pudding: Combine the pudding mix and milk together in a large bowl. Let it sit until …
From crazyforcrust.com
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Total Time 2 hrs 20 mins
Category Dessert
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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.

No Cook Coconut Pie Recipes

NO-BAKE COCONUT CREAM PIE WITH STRAWBERRIES AND PINEAPPLE

IMPOSSIBLY EASY COCONUT PIE

NO-COOK COCONUT PIE

Make and share this No-Cook Coconut Pie recipe from Food.com.

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