Shredded Coconut Pie Crust Recipe

NoBake Light Coconut Cream Pie Recipe Amee's …

WebFeb 6, 2011 · Made with a graham cracker pie crust, whipped topping, sugar-free vanilla pudding, low-fat cream cheese, and toasted coconut, …

Rating: 4.5/5(10)
1. Mix pudding mix, milk and cream cheese in a large mixing bowl until thickened and well blended. Stir in cool whip and 1/4 cup of coconut and coconut extract.
2. Fill pie crust with filling and top with remaining 6 tbsp coconut.
3. Chill for several hours and serve.

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Healthy Coconut Cream Pie (Vegan & GF) My Darling …

WebMay 31, 2021 · Sweet, thick, and creamy. This healthy, vegan coconut cream pie dessert is just what you need to cool down this summer. It has …

1. Preheat the oven to 350F. Lightly spray an 8" pie pan and set aside.
2. In a food processor, combine the oats, almonds, shredded coconut, coconut sugar, salt, and vanilla extract and pulse a few times, until they form a fine meal. With the motor running, slowly add in the coconut oil until it is completely incorporated. The crumbs should stick together when pressed between your fingers. Transfer the crust mixture to your prepared pie pan and evenly spread it across the bottom and up the edges. The crust should be about1/4" thick. Place it in the oven and bake for 15 minutes. Remove from the oven and let the crust cool while making your filling.
3. To make your filling, in a small saucepan combine cornstarch and coconut sugar and whisk in the coconut milk and vanilla extract. Place over medium heat and cook until it starts to thicken (about 7-8 minutes), whisking frequently. Remove from heat, transfer to a bowl, cover and refrigerate for half an hour, until chilled.
4. Once it's chilled, slowly add the coconut whipped cream and stir until it's incorporated. Spread evenly over chilled pie crust. Return to the frigerator and chill for at least 4 hours or until the pie is set.

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Coconut Obsessed Pie Skinnytaste

WebMar 14, 2015 · The crust is made from crushed graham crackers and shredded coconut. You can use gluten-free graham crackers if you’re …

1. Preheat oven to 375°F.
2. Place the whole graham crackers in a re-sealable plastic bag and crush with rolling pin, then measure 1 cup of crumbs and discard the rest.
3. In a medium-sized bowl or a food processor, combine the graham cracker crumbs, raw sugar, 3 tbsp shredded coconut, whipped butter and 1/2 tablespoon of water; blend until it has a texture of coarse meal.
4. Press into an 8-inch pie dish making the crust about 1/8-inch thick evenly all around and up the sides, evening the crumbs up to make sure there are no gaps or holes. Note: If you refrigerate the crust for 30 minutes before you bake it, this will help prevent crumbling when you want to serve it.

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