Marie Callender Coconut Pie Recipe

The Best Coconut Cream Pie Mom On Timeout

WebApr 13, 2019 · Stir in 1 1/2 cups coconut and coconut extract. Pour coconut custard into cooled pie shell. Refrigerate for at least 2 hours. …

Rating: 4.9/5(30)
1. Combine coconut milk, half and half, eggs, sugar, corn starch and salt in a large, microwave safe bowl. (I use my large Pyrex measuring cup.) Stir.
2. Microwave on high for one minute, stir. Repeat until a thick custard has developed. 5-7 minutes.
3. Stir in 1 1/2 cups coconut and coconut extract.
4. Pour coconut custard into cooled pie shell.

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NoBake Coconut Cream Mounds Bar Pie Simple …

WebFeb 13, 2020 · Step 1: Gather your ingredients. Step2: Toast the coconut. Step 3: Make the no cook coconut cream pie filling. In a medium bowl, …

1. Toast the coconut: In a medium skillet set over medium low heat, stir the coconut around, until lightly browned, about 3-4 minutes. Watch closely so it doesn't burn. Remove from the heat and let cool slightly.
2. Make the pie pie filling: In a medium bowl, whisk together the instant vanilla pudding mix and milk until the mixture is smooth and thickened. Stir in 2 tablespoons of the toasted coconut and the coconut extract. Gently fold in the whipped topping being careful not to over-mix it.
3. Assemble the pie: Scrape or spoon the filling into the prepared pie crust and smooth the top. Drizzle with the chocolate sauce then sprinkle with the remaining 2 tablespoons of toasted coconut.
4. Let the pie set: Cover and refrigerate at least 2 hours before serving. For best results place in the freezer for about 30 minutes before serving so it gets very cold. You could also serve it frozen, if you prefer.

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