Coconut Peach Pie Recipe

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Coconut Peach Pie Recipe
Coconut Peach Pie Recipe photo by Taste of Home
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Coconut Peach Pie Recipe

Read Reviews
3 1 2
Publisher Photo
"I usually prepare desserts for potluck luncheons at our office," reports Betsy Furin of Rockville, Maryland. "My co-workers really enjoy this delightful combination of coconut pudding and fresh peaches."
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 4 cups sliced fresh or frozen peaches, thawed, divided
  • 1-3/4 cups cold milk
  • 1/2 teaspoon coconut extract
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup sweetened shredded coconut
  • 1 graham cracker crust (9 inches)
  • 1 cup whipped topping
  • Additional sliced peaches, optional

Directions

If using frozen peaches, pat dry with paper towels. In a large bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in coconut.
Arrange a third of the peaches in crust; top with half of the pudding. Repeat layers once. Refrigerate for at least 3 hours or until serving.
Top with remaining peaches. Garnish with whipped topping and additional peaches if desired. Yield: 8 servings.
Originally published as Coconut Peach Pie in Quick Cooking September/October 2002, p12

Nutritional Facts

1 serving (1 slice) equals 247 calories, 10 g fat (5 g saturated fat), 7 mg cholesterol, 273 mg sodium, 38 g carbohydrate, 2 g fiber, 3 g protein.

  • 4 cups sliced fresh or frozen peaches, thawed, divided
  • 1-3/4 cups cold milk
  • 1/2 teaspoon coconut extract
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1/2 cup sweetened shredded coconut
  • 1 graham cracker crust (9 inches)
  • 1 cup whipped topping
  • Additional sliced peaches, optional
  1. If using frozen peaches, pat dry with paper towels. In a large bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in coconut.
  2. Arrange a third of the peaches in crust; top with half of the pudding. Repeat layers once. Refrigerate for at least 3 hours or until serving.
  3. Top with remaining peaches. Garnish with whipped topping and additional peaches if desired. Yield: 8 servings.
Originally published as Coconut Peach Pie in Quick Cooking September/October 2002, p12

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rich2000 User ID: 6739652 85872
Reviewed Aug. 5, 2012

"easy to make and was the hit of the party"

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