5-Minute Creamy Coconut Pie | Baker's® Coconut

Allow four hours in the freezer before serving. 

Recipe advertisement circa 1980s

Baker's® 5-Minute Creamy Coconut Pie ingredients (7)

Makes 1 (9-inch) pie

1 Tbsp sugar
1/2 cup milk
1 (3-oz) pkg. cream cheese, softened
About 1-1/3 cups Baker's® Angel Flake Coconut
1 (8-oz) container Bird's Eye® Cool Whip Non-Dairy Whipped Topping, thawed
1/2 tsp almond extract (optional)
1 (9-inch) Keebler® Ready-Crust Graham Cracker Pie Crust

5-Minute Creamy Coconut Pie directions

Prepare pie filling using hand mixer 
Beat sugar and milk into the cream cheese until smooth. Fold in the Baker's® Angel Flake Coconut. 

Fold in the Bird's Eye® Cool Whip topping (and extract, if using). Spoon into Ready-Crust Pie Crust.


Or, use blender to prepare pie filling
Combine cream cheese, sugar, milk and Baker's® Angel Flake Coconut in blender container. Cover and blend at Low speed for thirty (30) seconds.

Fold into Cool Whip® topping. (Add almond extract, if using.)  Spoon into Ready-Crust Pie Crust. 


Freeze
Freeze until firm, about four (4) hours.


Serve
Let stand at room temperature about fifteen (15) minutes (or longer for softer texture) before cutting.

Cover and store any remaining servings in the freezer.


Source:  This recipe was in magazines during the 1980s. The advertisement shown above was in Southern Living magazine. 


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coconut
Dessert > Pies > frozen

Page Last Updated 21 June 2015