No-Cook Coconut Pie Recipe

5 18 20
No-Cook Coconut Pie Recipe
No-Cook Coconut Pie Recipe photo by Taste of Home
Publisher Photo

No-Cook Coconut Pie Recipe

Read Reviews
5 18 20
Publisher Photo
This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. —Jeanette Fuehring, Concordia, Missouri
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 2-3/4 cups cold 2% milk
  • 1 teaspoon coconut extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup sweetened shredded coconut
  • 1 graham cracker crust (9 inches)
  • Additional coconut, toasted

Directions

In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut.
Pour into the crust. Sprinkle with toasted coconut. Chill until serving. Yield: 6-8 servings.
Originally published as No-Cook Coconut Pie in Taste of Home February/March 1994, p13

Nutritional Facts

1 piece: 312 calories, 15g fat (9g saturated fat), 11mg cholesterol, 348mg sodium, 38g carbohydrate (28g sugars, 1g fiber), 4g protein.

  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 2-3/4 cups cold 2% milk
  • 1 teaspoon coconut extract
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • 1/2 cup sweetened shredded coconut
  • 1 graham cracker crust (9 inches)
  • Additional coconut, toasted
  1. In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and 1/2 cup coconut.
  2. Pour into the crust. Sprinkle with toasted coconut. Chill until serving. Yield: 6-8 servings.
Originally published as No-Cook Coconut Pie in Taste of Home February/March 1994, p13

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Reviews forNo-Cook Coconut Pie

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Marsha User ID: 9099895 262102
Reviewed Mar. 5, 2017

"My family loved it. Last less then a hour. 5 Star rating"

MY REVIEW
TNbluffbaker User ID: 46423 256176
Reviewed Oct. 30, 2016

"Very good pie! I omitted the coconut extract and substituted coconut cream pudding instead."

MY REVIEW
rjcheyenne User ID: 5597996 253620
Reviewed Sep. 3, 2016

"I'm trying to cut calories wherever I can, so i used sugar free pudding, light whipped topping and 1% milk. Yummy!"

MY REVIEW
dewflop User ID: 216755 253613
Reviewed Sep. 3, 2016

"Very easy. I only used part of the coconut extract because I ran out, but it was still very good. My picky family said to make it again. Thanks for a very nice recipe!"

MY REVIEW
Laurie73 User ID: 7632634 253377
Reviewed Aug. 30, 2016

"Wonderful! Only change I made was the pudding. I used coconut cream pudding instead of vanilla, everything else was the same."

MY REVIEW
cndyhllck User ID: 3406283 252873
Reviewed Aug. 18, 2016

"For poobyrooh from New Zealand....You can use sweetened whipped cream for Cool Whip or if you have a substitute for whipped cream (Dream Whip) that would work also. I suggest using a little dissolved gelatin in your whipped cream to make it more stable. Look on line for amounts."

MY REVIEW
poobyrooh User ID: 8899676 251765
Reviewed Jul. 23, 2016

"I'm from New Zealand, we don't have frozen whipped topping in our stores, so what are the ingredients for this please? Also we don't have Graham Crackers, so would any biscuit base do> Thanks"

MY REVIEW
Heavenlybliss0421 User ID: 4351713 250159
Reviewed Jul. 6, 2016

"Pinkie55 - The 1.4 oz box of pudding you refer to in your review is for SUGAR FREE pudding mix. This recipe calling for 3.4 oz boxes is correct in the fact that it is not calling for the sugar free version of the pudding. It simply states instant vanilla pudding mix. With that being said, the pie is easy and quick to prepare and is delicious. I added more coconut simply because I LOVE the stuff!"

MY REVIEW
LeoLadyUSA User ID: 8827015 246707
Reviewed Apr. 7, 2016

"This is delish ! Followed recipe exactly and it was soooo yummy I'll be making more for sure !!"

MY REVIEW
pinkie55 User ID: 472577 228897
Reviewed Jul. 3, 2015

"Please correct the size of the box of pudding. It should be 1.4 oz. Not 3.4 oz."

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