Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine eggs, butter or margarine, flour, vanilla, sugar, milk and coconut. Mix well. Pour into 10 inch deep dish pie plate. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes. Crust will form on the bottom.
Time 15m Yield 6-8 servings. Number Of Ingredients 7 Steps:
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.
Time 10m Yield 8 serving(s) Number Of Ingredients 7 Steps:
In a large mixing bowl, beat pudding mixes, milk, and coconut extract on low speed until combined. Then, beat on high for two minutes. Fold in Cool Whip and coconut. Pour into pie crust. Sprinkle with toasted coconut. Chill until serving. Keep leftovers refrigerated.
Yield 8 Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate. Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut. Bake for 40 minutes. Serve warm.
More about “no cook coconut pie recipes”
Time 5m Yield 1 pie Number Of Ingredients 7 Steps:
Combine cream cheese, sugar, milk and coconut in blender. Blend at medium speed for 30 seconds. Fold into whipped topping. Add extract, spoon into crust. Freeze for about 4 hours. Sprinkle with additional coconut, toasted, if desired. Let stand at room temperature for 5 minutes before serving. Store in freezer.
