Sweetest readers and eaters, sharing a no-bake coconut cheesecake pie today for our spring recipe swap and blog hop. And teaming up with a bevy of bloggers who are also sharing their fave spring recipes. If you are coming over from Dani’s blog, thank you!! I got a sneak preview of her recipe and it looks divine!!
The idea for this perfect spring dessert came from my childhood memories of my dad’s mom, my Grandma Bubby’s coconut meringue pie. What I would give for just one more taste!
Growing up in New York, Massachusetts and Tennessee, we didn’t get many opportunities to be with either of my grandmothers often. My mom’s mother from Missouri would come stay with us for a few months at a time. But my dad’s mother, who lived in Oklahoma visited for shorter lengths of time and less often. I never felt like I knew her as well as my Grandma Rosebrough. And their personalities were very different. Grandma Rosebrough was more outgoing and outspoken. Grandma Bubby was quiet and introverted. Now that I am grown up and a grandma myself, I am probably more like Bubby in many ways.
My Grandma Rosebrough made the cinnamon rolls and orange rolls and homemade bread I have talked about on the blog before. And while this isn’t my Grandma Bubby’s recipe for coconut pie, it is darn close. And without that scary meringue business on top!
Coconut Cheesecake Pie
Came across this recipe on Pinterest from Together as Family when I was looking for coconut cream pie recipes to satisfy a spring bucket list activity. And my craving for my grandmother’s pie. I realize that coconut isn’t everyone’s favorite thing. And a coconut pie may sound like a whole lotta of something you don’t like much even in small doses. But this pie doesn’t knock you over with a strong coconut flavor. Or texture, for that matter. No-bake coconut cheesecake pie is more cheesecake than coconut pie. And absolutely refreshingly delish.
Grab your sweet tooth and meet me in the kitchen.
- 1 ready-to-use Nilla Wafer crust (I didn’t see a Nilla Wafer crust so grabbed a shortbread crust instead. Not tarrying long in the grocery store these days)
- 2 boxes (3.4 oz each) coconut instant pudding
- 2 cups half & half milk (will try fat free next time)
- 1 bar (8 oz) cream cheese, softened (I used 4 oz fat free and 4 oz regular cream cheese)
- 1/3 cup granulated sugar
- 1 tub (8 oz) Cool Whip (I used sugar-free)
- toasted coconut for garnish
- Remove cream cheese from the refrigerator to soften.
- In a bowl, combine the dry pudding mix powder with the half & half.
- Whisk together until completely combined and creamy.
- Let it sit for a few minutes so it can thicken.
- Spread 1 1/2 cups of the mixture evenly onto the pie crust to create the first layer.
- Set aside the remaining pudding mixture.
- In a second bowl, combine softened cream cheese with sugar.
- Beat with a handheld blender until combined.
- Fold Cool Whip into cream cheese mixture and stir, using a spatula, until completely combined.
- Add half of this mixture to the remaining pudding mix.
- Stir together until combined then spread on top of the first layer.
- Spread the remaining cream cheese mixture on top to make the third layer.
- Cover with the enclosed pie crust lid and let refrigerate for at least 8 hours, but preferably overnight.
- Shortly before serving, toast about a 1/2 cup coconut in a skillet on low heat, stirring frequently, until light brown (mine got a little too toasty).
- Allow toasted coconut to cool a few moments before sprinkling atop pie.
- Slice and enjoy!!
The shortbread crust was delicious. I think it or even a graham cracker crust can be successfully subbed for the Nilla Wafer .
I was worried that using the sugar free Cool Whip and the fat free cream cheese might keep the pie from setting up right. But it was perfectly creamy and delicious. Might try using all fat free cream cheese next time.
And there will definitely be a next time in the very near future.
You know we have started back on Weight Watchers to get rid of the COVID 19 (pounds) we’ve gained, right? Well, this pie made with the ingredients above keeps it from being WW friendly at all. But if fat free cream cheese and half & half are subbed in, the pie is a little less decadent. I will need to make this again once we’ve lost some of our COVID 19.
Now, here comes the part where you are cordially invited to hop over to Cindy’s Facebook page at Seasonal and Holiday Recipe Exchange to check out her favorite spring recipe. And then be sure you visit all of the other gals linking up with me today. I am so grateful to each of them for being game to give this spring recipe swap and hop a go.
- Deb Keyworth Deb’s Wordl http://debs14.blogspot.com/
- Lauren Kim Mom Home Guide https://momhomeguide.com/
- Laura Bambrick I do deClaire http://www.idodeclaire.com/
- Joanne Rawson My Slices of Life https://www.myslicesoflife.com/
- Carrie Albrecht Curly Crafty Mom https://www.curlycraftymom.com/
- Penny Struebig Penny’s Passion http://pennyspassion.blogspot.com/
- Dani Doman Faster than Forever http://lildesiqua.blogspot.com/
- Dani Park Family.Love.Inspiration https://familyloveinspirationeducation.wordpress.com/
- Leslie Clingan Once Upon a Time & Happily Ever After https://onceuponatimehappilyeverafter.com/
- Cindy Handy Seasonal and Holiday Recipe Exchange https://www.facebook.com/TX2Step
Before you go, if you have a favorite spring recipe, won’t you share? You can leave it in a comment here or on my Facebook page, here. Or write it up in a post and link-up with us below! The more the merrier. At the end of this thing, we can have a couple of season’s worth of tried and true, great recipes.
Now won’t you join me in heading over to Cindy’s Seasonal and Holiday Recipe Exchange Facebook page? We can run by together. I can’t wait to check out everyone’s good eats!
Thank you, dear friends, for coming by and spending a few moments with me. Thank you to my sweet friends for joining me in this spring recipe swap. I am so blessed!