COCONUT CREAM PIE WITH GRAHAM CRACKER CRUST RECIPES

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EASY COCONUT CREAM PIE - I AM BAKER



Easy Coconut Cream Pie - i am baker image

A few simple ingredients and a few minutes are all you need to create this fabulous Easy Coconut Cream Pie!

Provided by Amanda Rettke--iambaker.net

Categories     Dessert

Total Time 255 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 5

1 package (3.4 ounce) instant vanilla pudding
2 cups cold milk
2 cups Whipped Topping, (divided (can be store-bought or homemade))
1 cup toasted coconut, (divided)
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Beat pudding mix and milk in a large bowl with whisk for about 2 minutes, or until it's very smooth.
  • Stir in 1 cup of the whipped topping and ¾ cup coconut.
  • Pour the whipped topping mixture into the crust.
  • Refrigerate 4 hours or until firm.
  • For the top, pile the remaining whipped topping in the center making sure to show a little bit of the edges of the coconut cream filling.
  • Sprinkle with remaining toasted coconut. Chill until ready to serve.

CHEERIOS® SKINNY COCONUT CREAM PIE - RECIPES & COOKBO…



Cheerios® Skinny Coconut Cream Pie - Recipes & Cookbo… image

75% less sat fat • 61% less fat • 66% more fiber than the original recipe. Surprise, it's based on a whole-grain Cheerios® cereal crust!

Provided by Betty Crocker Kitchens

Total Time 5 hours 0 minutes

Prep Time 20 minutes

Yield 10

Number Of Ingredients 10

2 1/2 cups Cheerios™ cereal
3 tablespoons sugar
1/4 cup no trans-fat 68% vegetable oil spread stick, melted
3/4 cup fat-free (skim) milk
1/2 cup canned light coconut milk (not cream of coconut)
1 teaspoon vanilla
1 box (4-serving size) vanilla instant pudding and pie filling mix
1/2 cup coconut
2 cups frozen (thawed) fat-free whipped topping
Toasted coconut, if desired

Steps:

  • Heat oven to 350°F. Place cereal in food-storage plastic bag; crush finely with rolling pin or meat mallet to make 1 cup (or crush in food processor).
  • In medium bowl, mix crushed cereal and sugar with fork. Stir in melted vegetable oil spread until well mixed. Press in bottom and up side of 9-inch glass pie plate. Bake 10 minutes. Cool completely, about 30 minutes.
  • In large bowl, mix milk, coconut milk and vanilla. With wire whisk, beat in pudding mix until well blended and slightly thickened. Stir in 1/2 cup coconut. Gently stir in 1/2 cup of the whipped topping. Spoon and spread pudding mixture evenly into crust. Refrigerate at least 4 hours or until set.
  • Just before serving, top with remaining 1 1/2 cups whipped topping. Sprinkle with toasted coconut.

Nutrition Facts : Calories 180 , CarbohydrateContent 27 g, CholesterolContent 0 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 1 g, SaturatedFatContent 3 g, ServingSize 1 Serving, SodiumContent 240 mg, SugarContent 17 g, TransFatContent 0 g

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