No-Bake Coconut Cream Pie

Hello!  I’ve been pretty bad about posting lately but I have a good excuse… Matt and I are getting married in 11 days!  That means that I’ve been busy making wedding things (place cards, welcome bags, menus, programs, burlap table runners…the list goes on) and doing pre-wedding activities like wine-tasting at our venue, Grace Winery, taking first-dance dance lessons (we’re doing the rumba!), writing our ceremony and going to dress fittings.  Whew!

But, enough about the wedding… this post is about PIE!  Easy, no-bake coconut cream pie, to be exact.  🙂  This is our second foray into the world of no-bake pies (see our Peanut Butter Cream Pie for the first) and it further solidified our love of these super-simple desserts.  We used store bought pie crusts, pudding mix, and cool whip and the whole recipe only took about 20 minutes of “active” time.  Perfect!

Coconut Cream Pie

Easy No-Bake Coconut Cream Pie (from; doubled to make 2 pies)

You will need…
4 – 3.4 oz. packages of JELL-O Vanilla Instant Pudding
4 cups Cold 1% Milk
1 – 16 oz. container Cool Whip Topping, divided
2 cups Sweetened Coconut Flakes, divided
2 store bought Graham Cracker Pie Crusts

Beat pudding mixes and milk together in a large bowl of a stand mixer for 2 minutes.  Mix in about half of the cool whip (approx. 2 cups) and 1 ½ cups of the coconut.  Pour the mixture into the two pie crusts and refrigerate for at least 4 hours or until the pudding is set.  Store the remaining Cool Whip in the refrigerator (not the freezer) so that it will be spreadable later.

While the pudding sets, spread the remaining coconut out onto a baking sheet and toast in a preheated 350°F oven for 10-15 minutes.  Check on the coconut frequently and stir it to keep from burning on the edges.  The coconut is done when it turns golden brown.

Take the two pies and the Cool Whip out of the fridge and top each pie with the remaining Cool Whip.  Sprinkle the toasted coconut over top and enjoy!

Coconut Cream Pie

Coconut Cream Pie Slice

Peanut Butter Cream Pie

This Peanut Butter Cream Pie is the easiest pie we’ve ever made!  We wanted to bring a dessert to Matt’s parents’ house for the Fourth of July and, as luck would have it, Cooking Light sent me an email featuring easy no-bake summer desserts just as we were deciding what to make.  This pie took about 15 minutes to prepare and it was creamy, rich, and delicious.  Oh, and it’s somewhat healthy, too!  Cooking Light says that each piece has only 302 calories which is pretty good considering how decadent this pie tastes!  The original recipe can be found here.

Peanut Butter Cream Pie  (from Cooking Light)

You will need…
1 cup Confectioner’s Sugar
1 cup Reduced Fat Creamy Peanut Butter
1 – 8 oz. block Reduced Fat Cream Cheese, softened
1 – 14 oz. can Fat Free Sweetened Condensed Milk
12 oz. Low Fat Cool Whip, thawed
2 – 6 oz. pre-made Graham Cracker Pie Crusts
Hershey’s Chocolate Syrup

Put the confectioner’s sugar, peanut butter, and cream cheese in the bowl of a stand mixture and mix on low speed until combined.  Add the condensed milk and beat on medium speed until well combined and creamy.  Fold in the cool whip and then divide the mixture between the two pie crusts.  Chill the pies in the freezer for at least 8 hours.  For the best pie texture, leave the pie in the freezer until serving (it won’t be completely frozen solid).  After cutting the pie, drizzle chocolate syrup on each slice.