This recipe for creamy no-bake Coconut Cream Pie makes a dessert that is company-worthy. Topped with toasted coconut, it's sure to please.
Servings: 1 pie
- 1 prepared graham cracker crust.
- 1/2 cup shredded coconut for toasting
- 2 envelopes Dream Whip
- 1 cup 2% fat milk
- 2 teaspoons coconut extract
- 2 1 ounce packages sugar free/fat free vanilla pudding mix
- 1 1/2 cups 2% fat milk
- 1 cup shredded coconut for filling
Chill 2 1/2 cups milk in the freezer for about 10 minutes so it will be very cold.
Toast 1/2 cup shredded coconut on your stovetop in a non-stick skillet. Let cool while you make the filling.
Beat 2 envelopes dream whip with 1 cup of the very cold milk and 1 teaspoon of the coconut extract until soft peaks form. This takes about 5 minutes with my Kitchen Aid stand mixer
Add the 2 packages vanilla pudding mix, remaining 1 1/2 cups milk and the remaining 1 tsp of coconut extract. Blend at low speed to blend then beat on high speed for 2 minutes.
Fold in the 1 cup of shredded coconut by hand.
Spoon into the pie shell of your choice.
Top with toasted coconut and chill for 2 hours.
Serving: 1slice | Calories: 302kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Cholesterol: 6mg | Sodium: 373mg | Fiber: 2g | Sugar: 29g