Tuesday, March 29, 2011

Easy No-Bake Coconut Cream Pie

This is a quick no-bake version of Coconut Cream Pie.  Toasted coconut, creamy filling and a crunchy crust... it definitely is a keeper.


I decided to make my own cookie crust with Vanilla Wafers.  I put 3/4 of an 11oz box in a food processor and added 1/3 cup melted butter.  Once it was a "wet sand" texture, I pressed it into a pie plate. Then I baked it in a 350 degree oven for 5 minutes until golden brown.

Note:  You can make this pie even easier by skipping this step and just buying a prepared graham cracker pie crust available at most grocery stores in the baking aisle.


The Filling:
1 package of vanilla pudding
1 and 1/2 cups of cold milk
1 8oz package of cream cheese at room temperature
1 tsp of vanilla extract
1/2 cup of toasted coconut flakes.  **these coconut flakes are sweetened and available in the baking aisle.  Bake the coconut flakes at 350 degrees for 5 minutes or until golden brown. Careful not to burn.

Mix all ingredients with a hand blender or in a food processor. I used my food processor since I used it to make the cookie crust earlier. 


Once the pie crust is cool, fill with the pie filling.


Cover pie filling with one regular size tub of cool whip topping.  Garnish the top with another 1/2 cup of toasted coconut.    Allow to chill in fridge for 6-8 hours or over night before serving.


Serves 8-10 people.  Enjoy.

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13 comments:

  1. Just befriended you on Foodbuzz, and checking out your blog. Love the easy, and yummy no bake Coconut cream pie, with the Vanilla cookie crust.
    I also made a tart with the same cookie crust filling it with fresh strawberries.
    Following your blog,I invite you to visit, and follow, as well!

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  2. So creamy and delicious...lovely recipe :)

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  3. Looks good, I like that creamy coconut filling, Im almost tempted to try it :)

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  4. Wow this looks amazing and like something I could actually make! (I'm not the best baker.)

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  5. Dawn, I'm not a big baker myself. That's why I love easy "fake-outs" that still give a great result and taste. : )

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  6. [found you on foodbuzz] looks delicious! i'm not really a cool whip person... could you just double the filling?

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  7. Oh, wow! Your pie looks and sounds so decadent!

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  8. Liz, I think the cool whip helps "lighten" the more dense filling. You could dry whipping your own fresh cream if it's cool whip in particular you don't like. You could also try doubling up on the pudding in the filling. I am not sure about that suggestion since I haven't tried it. But if you do decide to try it, let me know. Thanks for visiting my blog. : ) Ramona

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  9. Lin... it really is very light dessert. Let me know if you try it. : )

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  10. No bake "baked goods" are the best:)

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  11. Hi Sree... yes, I love no baked desserts. This coconut cream pie tastes so nice the next day. I really suggest making it a day ahead before serving it. Hope you try it and like it. : )

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  12. Heya! I just found this and I have a question. Is the pudding mix the instant or cook and serve variety? I know this might seem obvious, but I am not one for finding obvious answers. Thanks!

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    1. You can use either one... but I used the instant pudding. :) Hope you enjoy.

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