Frozen Coconut Pie

12  Ratings
  • 15 min prep
  • 4 hr 15 min total
  • Makes 8 servings.

This scrumptious pie, made with cream cheese, whipped topping and coconut in a graham crust, is ready for the freezer in just 15 minutes.

Frozen Coconut Pie Recipe

Ingredients

  • 4 oz. (1/2 of 8-oz. pkg.) brick cream cheese, softened
  • 1 Tbsp. sugar
  • 1/2 cup milk
  • 1 cup flaked coconut
  • 1 tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed
  • 1/2 tsp. almond or vanilla extract (optional)
  • 1 HONEY MAID Graham Pie Crust (6 oz.)

Instructions

  • Beat  cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add milk, beating until well blended after each addition.
  • Stir  in coconut, whipped topping and extract. Spoon into crust.
  • Freeze  4 hours or until firm. Remove pie from freezer about 15 min. before serving. Let stand at room temperature until pie can be cut easily. Store leftover pie in freezer.

Recipe Tips

Size-WiseEnjoy a serving of this rich and indulgent treat on special occasions.

Use Your BlenderPlace cream cheese, sugar and milk in blender container; cover. Blend on low speed 30 sec.; spoon into medium bowl. Gently stir in coconut, whipped topping and extract. Spoon into crust and continue as directed.

165089

Nutrition Information

Makes 8 servings.

Nutrition per serving:

    • Calories 320 
    • Total fat 21 g
    • Saturated fat 14 g
    • Cholesterol 15 mg
    • Sodium 210 mg
    • Carbohydrate 29 g
    • Dietary fiber 1 g
    • Total sugars 18 g
    •     Includes added sugars n/a
    • Protein 3 g
    • Vitamin A 6 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 4 %DV
    • Potassium n/a
      • n/a indicates that data is not available

This recipe features:

We are using cookies in order to facilitate your navigation. By continuing to navigate on this website or clicking on the close button you accept our policy regarding the usage of cookies. Read our Privacy Policy to learn more.