No-bake desserts take some of the guesswork out of baking. This easy no-bake coconut cream pie recipe uses a homemade cookie crust, but you could just as easily prepare it in a premade pie crust or even a traditional pie crust. It's your call.
Be sure to plan ahead so your pie has time to chill in the refrigerator for at least two hours. This easy pie recipe is worth the wait.
Cuisine: American
Prep Time: 10 minutes plus 2 hours to chill
Cook Time: 0
minutes
Total Time: 2 hours and 10 minutes
Servings: Makes 1 pie
Ingredients
Crust
- 25 Golden Oreo cookies or shortbread cookies, crushed
- 4 tablespoons butter, melted
Filling
- 1 can (14 ounces) sweetened condensed milk
- 1 cup milk
- 2 boxes (3.4 ounces) instant coconut cream pudding mix
- 1 1/2 cups shredded sweetened coconut
- 1 container (8 ounces) frozen non-dairy whipped topping
Topping
- 1 cup toasted coconut, for garnish (optional)
- whipped cream or additional non-dairy whipped topping
Here's how to make it.
- To make the pie crust, combine the cookie crumbs and melted butter. Press into the bottom and up the sides of a pie plate. Refrigerate while you make the filling.
- For the filling, stir together the sweetened condensed milk, milk, pudding mixes and coconut. Fold in the whipped topping. Pour into the pie crust. Refrigerate at least 2 hours. Garnish with toasted coconut and whipped cream before serving.
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Prep: 15 min. Bake: 35 min. + cooling
10 servings
Coconut macaroons are divine, but they can be a little messy to make. I turned the batter into a pie filling, and the luscious results speak for themselves. —Becky Mollenkamp, St. Louis, Missouri
Coconut Macaroon Pie Recipe photo by Taste of Home
Ingredients
- 1 sheet refrigerated pie crust
- 2 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup butter, melted
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
- 1 package (14 ounces) sweetened shredded coconut
Directions
- Preheat oven to 350°. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate while preparing filling.
- In a large bowl, beat eggs, milk, melted butter, extract and salt until blended. Stir in flour. Reserve 1/2 cup coconut; stir remaining coconut into egg mixture. Transfer to pie crust. Sprinkle with reserved coconut.
- Bake on a lower oven rack until golden brown and filling is set, 35-45 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts
1 piece: 490 calories, 29g fat (20g saturated fat), 67mg cholesterol, 344mg sodium, 53g carbohydrate (40g sugars, 2g fiber), 7g protein.
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INGREDIENTS
- 1-9 Baked pastry shell
- 3 tablespoons Cornstarch
- 1 2/3 cup Water
- 1 -14 oz Sweetened Condensed Milk
- 3 Egg yolks ; beaten
- 2 tablespoons Margarine
- 1 teaspoon Vanilla extract
- 3 medium Bananas or 1 cup Coconut
- Meringue: (or top with Cool Whip)
- 3 Egg whites
- 1/4 teaspoon Cream of Tarter
- 1/2 teaspoon Vanilla
- 4 tablespoons Sugar
INSTRUCTIONS
In a heavy saucepan, dissolve cornstarch in water. Stir in condensed milk & egg yolks. Cook & stir until thick & bubbly. (If making coconut add while cooking). Remove from heat & add margarine & vanilla. Cool slightly.
* For BANANA: Slice 2 bananas & arrange on bottom of shell. Pour filling over top. Cover & chill for 4 hours. Spread top with whipped cream. Slice the 3rd banana & dip in real lemon juice. Drain & garnish top of pie.
* For COCONUT: Add 1 c. coconut while cooking the pudding. Chill, as for banana if using Cool Whip topping. Sprinkle with slightly toasted coconut.
* For Meringue Topping: Beat 3 egg whites, 1/4 tsp. cream of tarter, & 1/2 tsp. vanilla until stiff. Gradually add 4 tbsp. sugar & beat to soft peaks. Top the pie with meringue & sprinkle with coconut. Bake for 15 min, or until lightly browned @ 350.
**NUTRITION INFO CALCULATED WITH BANANAS**
NOTES
Yummm! Banana Cream Pie...family favorite!
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
| Serving Size: 1 Serving (79g) | ||
| Recipe Makes: 8 Servings | ||
| Calories: 79 | ||
| Calories from Fat: 41 (52%) | ||
| Amt Per Serving | % DV | |
| Total Fat 4.6g | 6 % | |
| Saturated Fat 1.1g | 6 % | |
| Monounsaturated Fat 2.1g | ||
| Polyunsanturated Fat 1.1g | ||
| Cholesterol 78.7mg | 24 % | |
| Sodium 3868.9mg | 133 % | |
| Potassium 200mg | 5 % | |
| Total Carbohydrate 4.3g | 1 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 4.2g | ||
| Protein 4.9g | 7 % | |
| Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
About Our Nutrition Facts
Calories per serving: 79
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.