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?

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.

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The Recipe

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Easy Coconut Pie

If you want an easy dessert, this coconut pie is the way to go!

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Dessert

Cuisine: American

Keyword: coconut pie, pie recipe

Servings: 10

Calories: 311kcal

Author: Judith Hannemann

Ingredients

• 1 graham cracker pie crust 9-inches
• 1/4 cup toasted coconut

Filling

• 6.8 oz (2 small boxes) instant vanilla pudding mix
• 1 tsp coconut extract
• 12 oz cold evaporated milk straight from the can - DO NOT RECONSTITUTE
• 1 1/4 cup cold milk
• 1/2 cup shredded coconut
• 8 oz whipped topping

US Customary - Metric

Instructions

• Beat pudding mixes, extract and milks at low speed for 2 minutes. Fold in whipped topping and the 1/2 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.

Nutrition

Serving: 1slice | Calories: 311kcal | Carbohydrates: 41g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 280mg | Potassium: 216mg | Sugar: 30g | Vitamin A: 150IU | Vitamin C: 0.7mg | Calcium: 144mg | Iron: 0.7mg

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Lemon lovers–here’s an easy dessert that magically transforms into a cake layer on top and a pudding layer at the bottom.

Are you a lemon lover? I sure am!

I’ve seen this cake around quite a bit lately and it always made me drool onto my keyboard!  I had all the ingredients so I decided to finally make it.

Most recipes I saw substituted a cup of water for one of the cups of milk and added additional sugar to the pudding mix. I thought that was rather odd.  I especially didn’t care for water being subbed for milk and come on!!!  Instant pudding is sweet enough without adding yet more sugar.  Lemon is supposed to be a bit tart anyway.

Lemony and delicious.  Easy too.

I also juiced the lemon and added it to the cake mix.  I just topped up what lemon juice I had with an amount of water to equal what the box mix calls for.  This, plus the zest, makes the cake incredibly lemony and less “artificial” tasting.

This is amazing warm, but even better chilled after it’s sat a while.  This gives the real lemon zest a chance to really infuse.

Lemon Pudding Cake

• 1 box lemon cake mix (plus ingredients on the back of the box)
• 2 pkgs (4-serving size) instant lemon pudding mix
• 3 cups milk
• 1 tbs grated lemon zest

Preheat oven to 350 degrees F. Spray or grease a 13 x 9-inch baking pan.


Mix cake per package directions; stir in lemon zest. Pour into pan, evening out batter.


In a separate bowl, whisk pudding mix and milk for 2 minutes. Drizzle over batter in pan.


Place baking dish on a large baking sheet to catch any filling that may overflow.


Bake at 350 degrees F for 55-60 minutes or until toothpick inserted in center comes out clean of *cake* batter (you will have pudding at the bottom).


Cool for 20 minutes to serve warm.  May be cooled completely and chilled if you prefer it cold.


May be dusted with confectioner’s sugar before serving.

Lemon Pudding Cake

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