Time 4h35m Yield 6 to 8 servings Number Of Ingredients 4 Steps:
Combine the cream of coconut, lime juice and half of the zest in a blender and blend until combined. Pour into the crust and freeze until solid, about 4 hours. Put the chocolate in a small microwave-safe bowl and heat for 30-second increments, stirring after each, until melted and very thin. Dip a fork into the chocolate and drizzle over the frozen pie. Sprinkle the remaining zest on top. Cover loosely with plastic wrap and freeze until the chocolate sets, then slice and serve.
Time 1h Yield 8 servings. Number Of Ingredients 8 Steps:
Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , In a large bowl, combine milk, sugar, coconut, eggs, flour, butter and vanilla. Pour into crust. , Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cool to room temperature on a wire rack. Refrigerate leftovers.
Time 4h55m Yield 8 Number Of Ingredients 9 Steps:
In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat. Place a strainer over a clean mixing bowl; set aside. Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer. Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.
Time 1h10m Yield 8 serving(s) Number Of Ingredients 5 Steps:
In a large bowl mix pudding and milk until pudding becomes thick (usually about 2 minutes). Fold in 4 oz (1/2) of the Cool-Whip. Fold in 1 cup of coconut. Spread mix into bottom of pie crust. Spread remaining Cool-Whip on top. Sprinkle with left-over coconut. Serve cooled (about one hour in the fridge). Keep refrigerated. Enjoy!
More about “light coconut pie recipes”
Time 1h5m Yield 8 Number Of Ingredients 7 Steps:
Heat oven to 350°F. Grease 9-inch pie plate with shortening or cooking spray. In medium bowl, stir all ingredients until blended. Pour into pie plate. Bake 50 to 55 minutes or until golden brown and knife inserted in the center comes out clean. Cover and refrigerate any remaining pie.
