Best 7 Blueberry Cream Pie With Toasted Coconut Recipes
Blueberry cream pie with toasted coconut is a classic dessert that combines sweet and tangy flavors with a crisp, buttery crust. The creamy filling, made with fresh blueberries and a custard base, is perfectly complemented by the crunchy texture of the toasted coconut topping. Whether you're looking to impress your guests or simply enjoy a delicious treat, this pie is sure to satisfy your sweet tooth.
Let's cook with our recipes!
BLUEBERRY CREAM PIE
Whenever I ask my family which pie they'd like me to make, everyone gives the same answer - Blueberry Cream Pie! This refreshing dessert has an enticing cream layer topped with lots of plump blueberries. -Kim Erickson, Sturgis, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Combine the first four ingredients; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 8-10 minutes or until crust just begins to brown. Cool. , In a saucepan, combine sugar, flour and salt. Gradually whisk in cream; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Gradually whisk half into egg yolks; return all to pan. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter and vanilla until butter is melted. Cook 5 minutes, stirring occasionally. Pour into crust; sprinkle with confectioners' sugar. Chill 30 minutes or until set. , Meanwhile, crush 2 cups of blueberries in a medium saucepan; bring to a boil. Boil 2 minutes, stirring constantly. Press berries through sieve; set aside 1 cup juice (add water if necessary). Discard pulp., In a saucepan, combine sugar and cornstarch. Gradually stir in blueberry juice; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; cool 15 minutes. Gently stir in remaining berries; carefully spoon over filling. Chill 3 hours or until set. Store pie in the refrigerator.
Nutrition Facts : Calories 420 calories, Fat 20g fat (10g saturated fat), Cholesterol 127mg cholesterol, Sodium 213mg sodium, Carbohydrate 59g carbohydrate (44g sugars, Fiber 3g fiber), Protein 4g protein.
RASPBERRY COCONUT CREAM PIE
I like coconut pies and my husband likes raspberries. Here's a little stroke of genius I had when I wanted to make the ultimate dessert for both of us. -Susan Jolly, Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Spread melted baking chips onto bottom of crust. In a large bowl, whisk milk and pudding mixes 2 minutes (mixture will be thick). Stir in 1/2 cup coconut; fold in 2 cups whipped topping., Spread half of the mixture into crust. Sprinkle with raspberries. Spread remaining pudding mixture over raspberries. Top with remaining whipped topping. Sprinkle with toasted coconut. Refrigerate until set, about 3 hours.
Nutrition Facts : Calories 388 calories, Fat 17g fat (10g saturated fat), Cholesterol 8mg cholesterol, Sodium 322mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.
NO-BAKE BLUEBERRY CREAM PIE
This pie is luscious and chock full of classic berries and cream flavor-no oven needed. It's not too good to be true, it's just your new favorite summer pie! For a sturdier crust, you can opt to bake it instead of freeze it; just be sure to cool it completely before filling.
Provided by Erin Jeanne McDowell
Categories dessert
Time 4h25m
Yield 8 servings (one 9-inch pie)
Number Of Ingredients 11
Steps:
- For the crust: In a food processor, pulse the cookies until they form coarse crumbs. Add the butter, sugar and salt and pulse until the mixture is combined.
- Press the mixture evenly into the base and up the sides of a 9-inch pie plate. Transfer to the freezer and freeze until firm, at least 30 minutes (see Cook's Note).
- While the crust chills, macerate the berries for the filling: In a medium bowl, mash the berries gently with a potato masher. Add the lemon juice, salt and 1/2 cup of the sugar. Let macerate, stirring occasionally, for 5 to 10 minutes. The mixture should become visibly juicy.
- In the bowl of an electric mixer fitted with the whisk attachment, whip the cream cheese and remaining 1/2 cup sugar for 1 to 2 minutes. With the mixer running, gradually add the cream, then the vanilla. Whip to medium peaks.
- Use the potato masher to mash the blueberry mixture again. Gently fold the blueberry mixture into the cream mixture, then spoon the filling into the frozen pie crust and spread into an even layer.
- Refrigerate the pie for at least 4 hours before serving and up to 24 hours. If desired, decorate the pie by gently pressing fresh blueberries in an even layer on the surface.
EASY BLUEBERRY CREAM PIE
s'kat's Graham Cracker-Coconut Pie Crust #32514 (posted by s'kat) with a no-bake cream cheese filling topped with blue berry pie filling makes this extra special (cooking time is if you make the pie crust) Chill time not included which should be at least 4 hours.
Provided by L DJ3309
Categories Pie
Time 27m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
- Fold in Cool Whip.
- Spoon mixture into crust.
- Smooth with spatula.
- Top with blueberries.
- Refrigerate several hours.
- before cutting.
Nutrition Facts : Calories 535.1, Fat 34.5, SaturatedFat 20.2, Cholesterol 62.6, Sodium 346.5, Carbohydrate 52.7, Fiber 0.5, Sugar 43.1, Protein 6
FLUFFY BLUEBERRY CREAM PIE WITH TOASTED COCONUT
This simple, no-bake pie has a creamy blueberry and cream cheese filling in a graham cracker crust.
Provided by Lucky Leaf Fruit Filling
Yield 8
Number Of Ingredients 7
Steps:
- Beat together cream cheese, sugar and milk until creamy in a large bowl, about 1 to 2 minutes. Add whipped topping, LUCKY LEAF Premium Blueberry Pie Filling and toasted coconut, carefully fold together until no streaks remain.
- Spoon filling mixture into graham cracker crust.
- Sprinkle top with additional 2 tablespoons of toasted coconut flakes if desired.
- Cover and chill for 2 hours, or until firm.
Nutrition Facts : Calories 446.7 calories, Carbohydrate 56.4 g, Cholesterol 31 mg, Fat 23.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 13 g, Sodium 311.5 mg, Sugar 25.9 g
THE LADY & SONS BLUEBERRY CREAM PIE ( PAULA DEEN )
Eating this Paula Deen Classic is like throwing a party in your mouth. The crunch of the toasted nuts in the crust contrast beautifully with the cool creamy filling; while the blueberries just pop open with each bite. There is a lot of action going on in this pie...don't miss out. Time does not include chilling. My pie took a good 4 hours.
Provided by JTsMom
Categories Pie
Time 45m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Press the chopped nuts into the bottom of the unbaked pie crust.
- Bake as directed on the package and let cool.
- Beat the cream cheese with the confectioners' sugar.
- Beat the heavy cream with the granulated sugar until it forms soft peaks.
- Fold the whipped cream into the cream cheese mixture.
- Spoon this mixture into the cooled pie shell and top with the blueberry pie filling.
- Refrigerate until well chilled.
Nutrition Facts : Calories 759.8, Fat 41.5, SaturatedFat 18.4, Cholesterol 85.5, Sodium 247, Carbohydrate 94.8, Fiber 4.1, Sugar 75.2, Protein 5.5
FLUFFY BLUEBERRY CREAM PIE WITH TOASTED COCONUT
This simple, no-bake pie has a creamy blueberry and cream cheese filling in a graham cracker crust.
Provided by Lucky Leaf Fruit Filling
Yield 8
Number Of Ingredients 7
Steps:
- Beat together cream cheese, sugar and milk until creamy in a large bowl, about 1 to 2 minutes. Add whipped topping, LUCKY LEAF Premium Blueberry Pie Filling and toasted coconut, carefully fold together until no streaks remain.
- Spoon filling mixture into graham cracker crust.
- Sprinkle top with additional 2 tablespoons of toasted coconut flakes if desired.
- Cover and chill for 2 hours, or until firm.
Nutrition Facts : Calories 446.7 calories, Carbohydrate 56.4 g, Cholesterol 31 mg, Fat 23.3 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 13 g, Sodium 311.5 mg, Sugar 25.9 g
Tips:
- Use fresh blueberries for the best flavor and texture.
- If you don't have time to make your own pie crust, you can use a store-bought one.
- Be sure to blind-bake the pie crust before filling it to prevent it from becoming soggy.
- Don't overfill the pie crust, or it will be difficult to seal.
- Bake the pie until the crust is golden brown and the filling is bubbling.
- Let the pie cool completely before serving to allow the filling to set.
- Serve the pie with whipped cream or ice cream for a delicious dessert.
Conclusion:
This blueberry cream pie with toasted coconut is a delicious and easy-to-make dessert that is perfect for any occasion. The creamy filling and the toasted coconut topping make this pie irresistible. With just a few simple ingredients, you can create a pie that will be loved by everyone who tries it. So next time you're looking for a special dessert, give this blueberry cream pie with toasted coconut a try.
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