Chilly Coconut Pie Recipe

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"Everyone loves this creamy coconut pie," reports Jeannette Mack from Rushville, New York. "It's so easy to make that I keep several in the freezer for those occasions when I need a quick dessert."
TOTAL TIME: Prep: 10 min. + freezing
MAKES:6-8 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 6-8 servings


  • 1 package (3 ounces) cream cheese, softened
  • 2 tablespoons sugar
  • 1/2 cup milk
  • 1/4 teaspoon almond extract
  • 1 cup sweetened shredded coconut
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1 graham cracker crust (9 inches)

Nutritional Facts

1 slice: 301 calories, 18g fat (12g saturated fat), 14mg cholesterol, 191mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 3g protein.


  1. In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in milk and extract. Fold in coconut and whipped topping. Spoon into crust. Cover and freeze for at least 4 hours.
  2. Remove from the freezer 30 minutes before serving. Yield: 6-8 servings.
Originally published as Chilly Coconut Pie in Quick Cooking July/August 1999, p34

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Phill User ID: 55521 70267
Reviewed Jan. 5, 2011

"This is an wonderful quick and easy pie. The taste of coconut with cream cheese is a refreshing change of pace. My family loved it; I will be making this one again!!"

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