How To make Frozen Coconut Pie

UNBELIEVABLY Vegan Coconut Cream Pie

Today we’re making the best gluten free vegan coconut cream pie using Florida Crystals® Sugar! With a creamy coconut filling that’s entirely eggless and dairy free, flaky pie crust, and perfect fluffy vegan whipped cream, this coconut cream pie is the best spring pie for any table.

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Betty's Angelic Frozen Coconut-Caramel Pie--Makes Two!

Betty demonstrates how to make her Angelic Frozen Coconut-Caramel Pie recipe. It is probably my most-requested recipe. I think you'll love it! If you try it, you will probably be making it repeatedly!!!

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Angelic Frozen Coconut-Caramel Pie

2 baked 9-inch pie crusts
1/2 stick butter or margarine
7 oz. flaked coconut
1/2 cup chopped pecans
8 oz. cream cheese, softened to room temperature
14 oz. can sweetened condensed milk
16 oz. whipped topping, thawed
12 oz. jar caramel topping (usually used over ice cream)

Melt 1/2 stick butter in a large skillet over medium heat. Add 7 oz. flaked coconut and 1/2 cup chopped pecans. Cook, stirring constantly, until the mixture is crispy and browned (not black). This mixture is easy to burn, so keep watching vigilantly and stirring continually. Remove it immediately from heat when it is done, as it has a tendency to cook a little more after that. Set the mixture aside and let it cool to room temperature. (You can speed this up by placing the skillet in a refrigerator, after it has cooled a bit.) When your coconut-pecan mixture is cooled, make the filling. Place 8 oz. softened cream cheese in a large mixing bowl, and mash it with a fork until fairly smooth. Add a 14 oz. can of sweetened condensed milk to the cream cheese, and use a mixer to blend completely. Next, fold in 16 oz. whipped topping thoroughly. Now, you are ready to assemble your pies. Place 1/4 of the whipped topping mixture in the bottom of each of 2 baked 9-inch pie crusts. Drizzle 1/4 jar of caramel topping over the top of each pie. Now spread 1/4 of the coconut mixture over the top of each of the two pies. Repeat these layers on each pie: the whipped topping layer, the caramel topping layer, and the coconut topping layer. Your pie is complete! Immediately, place the two pies in the freezer until they are set up. Then, cover them with aluminum foil, and freeze until ready to serve. When ready to serve, let them stand at room temperature for about 5 minutes before you cut them into wedges and serve on a serving dish. The yummiest of all recipes--honest!!!

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Old Fashion Coconut Cream Pie

This is the old fashion version of coconut cream pie. I got this recipe from my Mother when I was in my 20's and had just started cooking. I use to make this pie about once a week, I loved it that much. Hope you'll try this recipe. Be sure to cook the filling long enough to cook the egg yolks thoroughly. the pie probably needs to sit in the refrigerator over night to ensure the filling is not runny when slicing.

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Easy Peasy Coconut Pie

This easy peasy coconut pie is super easy to make. You can use a ready made frozen pie crust or you can make your own. I made a mistake in the video and said that it calls for 1/2 cup of butter, but what I meant to say was 1/2 stick. I have corrected it in the description below. I hope you'll try this recipe and let me know in the comments how you liked it. If you enjoyed my video and found it helpful, please hit like and subscribe. Thanks so much for watching!

Easy Peasy Coconut Pie
1/2 stick butter, melted (that's 1/2 stick, not cup)
1 cup sugar
2 whole eggs
1 Tbsp all-purpose flour
1 tsp vanilla extract
3/4 cup whole milk
1 3/4 cup sweetened coconut
1 unbaked 9 pie shell either frozen or homemade

See video for detailed instructions

Always Flaky Pie Crust:

How to Make Coconut Cream Pie | Allrecipes.com

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Make the perfect, ultimate coconut cream pie!

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5 Ingredient Frozen Coconut Cream Pie BB