TOASTED COCONUT PIE RECIPES

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QUICK COCONUT CREAM PIE RECIPE: HOW TO MAKE IT



Quick Coconut Cream Pie Recipe: How to Make It image

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

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 5

1 sheet refrigerated pie crust
1-1/2 cups cold 2% milk
1 package (5.1 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
3/4 to 1 cup sweetened shredded coconut, toasted, divided

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, FatContent 16g fat (11g saturated fat), CholesterolContent 11mg cholesterol, SodiumContent 400mg sodium, CarbohydrateContent 42g carbohydrate (23g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

HOW TO TOAST COCONUT - THE PIONEER WOMAN – RECIPES ...



How to Toast Coconut - The Pioneer Woman – Recipes ... image

I am a huge coconut fan and I love it right out of the bag, but toasted coconut is my absolute favorite.

Provided by Maria Lichty

Categories     main dish

Total Time 12 minutes

Prep Time 5 minutes

Cook Time 7 minutes

Yield 4 servings

Number Of Ingredients 1

1 c. Shredded Or Flaked Coconut

Steps:

  • Preheat oven to 325ºF. Place shredded or flaked coconut evenly on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. Put the baking sheet on the middle rack and bake for 3 minutes. After 3 minutes, open the oven and gently stir the coconut with a spatula. Bake until the coconut is golden brown, about 3–4 more minutes. Remove from oven and cool completely. Note: Make sure you keep an eye on the toasted coconut. Once it starts to toast, it toasts quickly!

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QUICK COCONUT CREAM PIE RECIPE: HOW TO MAKE IT
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.
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  • 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.
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See details


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