Our No Bake Coconut Mile High Cream Pie is a simple and delicious recipe that is perfect for parties, family occasions and team building. This is a great dessert to serve at the end of any meal or party because of the amazing taste!
How to make Coconut Mile High Cream Pie
Click here to get printable version
The Ingredients You’ll Need
To create this mouthwatering No Bake Coconut Mile High Cream Pie, you’ll need the following ingredients:
– 2 envelopes of Kraft Dream Whip topping mix (dry)
– 2 3/4 cups of fat-free milk (1 cup and 1 3/4 cup, divided)
– 1 teaspoon of vanilla extract
– 1 teaspoon of coconut extract
– 2 (4 serving) boxes of Kraft Jell-O instant Coconut Cream pudding & pie mix
– 1 cup of coconut (toasted in the oven under the broiler for one minute – watch carefully)
– Graham cracker crumb crust or crustless for a mousse version
Instructions for Preparing the Pie
Follow these simple steps to create your No Bake Coconut Mile High Cream Pie:
1. In a mixing bowl, combine both packages of dry Dream Whip whipped topping mix with one cup of skim milk and one teaspoon of vanilla extract.
2. Using a mixer, beat the mixture on high speed for about six minutes, until very stiff peaks form.
3. Add the remaining 1 3/4 cups of milk, both boxes of instant pudding mixes, and the coconut extract to the bowl. Blend slowly at first, then increase the speed and beat on high for an additional two minutes.
4. Gently fold in the toasted coconut, reserving 2 tablespoons for garnish.
5. Pour the creamy mixture into a pie pan or a pan of your choice. Sprinkle the reserved toasted coconut on top for an added touch of flavor and visual appeal.
6. Chill the pie in the refrigerator for at least three to four hours before serving. This allows the flavors to meld together and the pie to set perfectly.
Variations and Serving Suggestions
While the classic version of the No Bake Coconut Mile High Cream Pie is already a divine treat, you can also experiment with some variations and serving suggestions to cater to your taste preferences. Here are a few ideas to consider:
– Crust Variations: Instead of a graham cracker crust, you can opt for a cookie crust, such as vanilla wafer or chocolate cookie crust, to add a different dimension of flavor.
– Toppings: Enhance the presentation by garnishing the pie with additional toasted coconut, a drizzle of chocolate syrup, or a dollop of whipped cream.
– Fresh Fruit: Serve the pie with slices of fresh tropical fruits like mango, pineapple, or kiwi for a refreshing twist.
– Ice Cream Pie: Transform this recipe into an ice cream pie by using coconut-flavored ice cream instead of the creamy filling. Simply spread the ice cream into the crust, freeze until firm, and then top with toasted coconut before serving.
Can I use Cool Whip instead of Dream Whip topping mix?
Yes, you can use Cool Whip as a substitute, but keep in mind that it will result in a softer pie texture and add additional calories.
Can I use full-fat milk instead of fat-free milk?
While you can use full-fat milk, using fat-free milk will result in a lighter and healthier dessert without compromising on flavor.
Can I make the pie ahead of time?
Absolutely! This pie is perfect for making ahead. You can prepare it the night before or even a day in advance. Just make sure to store it in the refrigerator until you’re ready to serve.
Can I freeze the pie for longer storage?
Yes, you can freeze the No Bake Coconut Mile High Cream Pie. Ensure it is properly wrapped to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
No Bake Coconut Mile High Cream Pie
Ingredients
- 2 envelopes of Kraft Dream Whip topping mix dry
- 2 3/4 cups of fat free milk one cup and 1 3/4 cup, divided
- 1 tsp vanilla extract and 1 tsp coconut extract
- 2 4 serving boxes of Kraft Jell-O instant Coconut Cream pudding & pie mix
- 1 cup coconut toast in oven under the broiler for one minute - watch carefully
- graham cracker crumb crust or crustless for mousse version
Instructions
- Mix both packages of dry Dream Whip whipped topping mix with one cup of skim milk and one teaspoon of vanilla on high speed for six minutes until very stiff peaks form.
- Add remaining milk and both boxes of instant pudding mixes and coconut extract.
- Blending slowly, then beat on high for two more minutes. Fold in toasted coconut (reserve 2 Tablespoons of coconut for garnish.)
- Pour into a pie pan or pan of choice, sprinkle with reserved toasted coconut and chill at least three to four hours before serving. Cool Whip can be used, but makes a much softer pie and will add calories.
This No Bake Coconut Mile High Cream Pie is not just a pie, it’s a dessert. It has the taste of an old fashioned coconut cream pie, but has the simplicity of being no bake. This dessert can be prepared quickly. It’s a great treat when you have unexpected company coming because it can be made with ingredients that you always have on hand, and can be served with or without Nilla Wafers as a crust. The best thing about it is that it doesn’t need to spend hours in the refrigerator like most no bake pies/custards do after being chilled.
