Best 3 Quick Coconut Cream Pie Recipes
Prepare to indulge in a symphony of flavors with our exploration of the best recipes for a quick coconut cream pie! From traditional to modern interpretations, we'll guide you through a culinary journey that celebrates the unique blend of creamy coconut filling and flaky, buttery crust. Whether you're a seasoned baker or a novice in the kitchen, our curated selection of recipes offers something for every skill level. Get ready to impress your family and friends with a homemade treat that embodies the essence of tropical paradise.
Let's cook with our recipes!
QUICK COCONUT CREAM PIE
I've found a way to make coconut cream pie without a lot of fuss and still get terrific flavor. Using a convenient refrigerated crust, instant pudding and frozen whipped topping, I can enjoy an old-time dessert even when time is short.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- 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 lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack. , In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill.
Nutrition Facts : Calories 338 calories, Fat 16g fat (11g saturated fat), Cholesterol 11mg cholesterol, Sodium 400mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.
QUICK & EASY COCONUT CREAM PIE
Make and share this Quick & Easy Coconut Cream Pie recipe from Food.com.
Provided by Lori K.
Categories Pie
Time 1h
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Bake prepared pie crust according to package directions. Cool before filling.
- Place coconut on a rimmed baking sheet and bake at 350 degrees for 10 minutes, stirring frequently until lightly browned. Cool.
- Pour cold milk into a large bowl. Add pudding mix. Beat with electric mixer on lowest speed or by hand with whisk for 2 minutes. Reserve 2 TBS of toasted coconut to sprinkle on meringue topping. Stir remainder of coconut into the thickened pudding mix. Pour into pie crust.
- For meringue, beat egg whites, cream of tarter, and sugar with electric mixer on highest speed until stiff. Cover the pie filling to the edges of the crust. Sprinkle toasted coconut on top. Bake at 350 degrees for 10 minutes. Cool and store pie in refrigerator.
Nutrition Facts : Calories 359.2, Fat 16.3, SaturatedFat 8.8, Cholesterol 7.6, Sodium 476.6, Carbohydrate 48.7, Fiber 1.6, Sugar 37.7, Protein 5.6
QUICK COCONUT CREAM PIE
Great home made flavor. Tastes like what you get in restaurants. I once had to make 10 of these for a family reunion!
Provided by MizzNezz
Categories Pie
Time 15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In medium saucepan mix flour,sugar,milk,and egg yolks.
- Cook and stir until mixture comes to a boil.
- Boil for 1 minute.
- Remove from heat and add coconut, vanilla, and butter.
- Pour into crust.
- Cover with plastic wrap and refrigerate for 3 hours.
- Top with Cool Whip.
Tips:
- If you don't have any sweetened coconut on hand, you can make your own by combining 1 cup of unsweetened coconut with 1/2 cup of sugar and 1/4 cup of water in a small saucepan. Bring the mixture to a simmer over medium heat, stirring constantly, until the sugar has dissolved and the coconut is tender, about 5 minutes. Remove from heat and let cool before using.
- For a creamier pie, use heavy cream instead of milk.
- If you don't have any vanilla extract, you can use 1 teaspoon of vanilla bean paste or 1/2 teaspoon of vanilla powder.
- To make a gluten-free pie, use a gluten-free graham cracker crust.
- This pie can be made ahead of time. Simply bake the crust and let it cool completely. Then, prepare the filling and pour it into the crust. Cover the pie with plastic wrap and refrigerate for at least 4 hours, or overnight.
Conclusion:
This coconut cream pie is a classic dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you like it classic or with a twist, this pie is sure to be a hit. So next time you are looking for a delicious and easy dessert, give this coconut cream pie a try.
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