If you want an easy dessert, this coconut pie is the way to go!
Dessert From The Pantry
Got last-minute guests? Snowed in or temps too cold to go to the store but the family still wants dessert? Well, here’s your recipe.
It’s been nothing but storms and record cold across the country this past week. Everyone seems to run to the store as soon as this type of weather is predicted. You grab the “essentials” but never seem to remember to pick up any goodies or (what I call) slouching food?
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That’s OK under the circumstances with this pie. You probably have everything you need in your pantry, fridge and freezer. Maybe not the flavor of extract, but that’s OK too because you can easily use vanilla in a pinch.
Super Easy
This coconut pie is so easy, it’s almost stupid!
You start with a store-bought graham crust. However, if you don’t have one of those, you can always make your own. No graham crackers? Then use any cookie. It will work!
The only real effort involved here is beating some instant pudding and toasting (if you desire) a bit of coconut. I like toasted coconut, but if you feel super lazy, don’t bother. Out of the bag is fine for the topping.
The Creamy Secret
One inside secret I picked up years ago with concoctions like this coconut pie is the use of straight evaporated milk.
It even will whip if its cold enough–which is something to keep in the back of your mind. However, it is velvety smooth and doesn’t break the bank for calories like real cream will.
In this recipe, it’s important that you don’t reconstitute it with water. You use the evaporated milk straight from the can; all 12 ounces of it. It will also stop the filling from separating like it would if you used regular milk. It also helps the pudding mix set up better.
While I imagine you could make this lower in fat and calories by using low-fat or non-fat milks, sugar-free pudding mixes and fat-free whipped topping, I have not tried this so I cannot speak for the results you will get, so if you decide to substitute these ingredients, it’s caveat emptor. But if it does work out well for you, please drop me a line to let me know so I can say with some authority that it can be done.
The Recipe
- 1 graham cracker pie crust (9-inches)
- ¼ cup toasted coconut
- Filling:
- 2 small boxes (3.4 oz each) instant vanilla pudding mix
- 1 tsp coconut extract
- 12 oz cold evaporated milk—straight from the can DO NOT RECONSTITUTE
- 1¼ cup cold milk
- ½ cup shredded coconut
- 8 oz tub whipped topping
- Beat pudding mixes, extract and milks at low speed for 2 minutes. Fold in whipped topping and the ½ cup shredded coconut.
- Turn into the graham cracker pie crust. Sprinkle toasted coconut over the top of the pie.
- Chill for at least 3 hours. You can freeze it too—it’s like ice cream then.
Yes Judith, I use sugar free pudd all the time & in all kinds of variations. Also, I usually sub 1/4 cup milk for some type of liquer. ..Kalua, Grand Marnier, Amaretto, Frangelico…depends on what flavor I’m looking for. Sometimes I make individual pies with some type of cookie or nut crust. And if you add a little instant clear jel to the evap milk it will whip up nicely😉
My husband would rather have pudding than anything else, so I think I have become somewhat of a pro at making different combinations.
Thanks for your post …stay warm.
PattiAnn
I never thought of using liquers in these things–that’s such a great idea. Cointreau would be wonderful with chocolate!!