AuthorHeather WallaceCategorypieDifficultyBeginner<font size="4"><b>Need a dessert where you don't have to turn on the oven?</b></font>
Me too! Not only is summer coming and it's nice to not to have to reach into a hot oven but my stove recently has started to die on me. I'm currently trying to decide which stove is right for me before I make the big purchase. The burners on my stove work fine but the temperature in the oven has become 75 degrees cooler than what it should be, and other times it's more...or spot on. So I continuously have to check the temperature and things are underdone or burnt...time for a new one.
While I'm trying to decide which new oven I want, it's nice to have some recipes that don't require a lot of baking.
This recipe does have you toast the coconut in the oven, but you can eliminate the oven altogether by toasting the coconut in the microwave in 30-second bursts until desired "toastiness". See both ways to toast in the recipe below.
I've never been much of a pie fan, but this is definitely my kind of pie!
Place 18 Oreo cookies in food processor and pulse to form fine crumbs.
While the food processor is running drizzle 3 tablespoons of melted butter into the feed tube and continue to pulse to evenly moisten crumbs.
Spread evenly in a 9-inch pie pan and refrigerate until ready to fill.
Toast half of a 14-ounce package of flaked coconut in a preheated oven at 325 degrees for 5-10 minutes stirring often.
Alternately, you can toast the coconut in the microwave by spreading a thin layer on a plate and microwave on high in 30-second bursts. Stir in between each 30-seconds of cooking until coconut is toasted, about 3 minutes total.
Remove from oven (or microwave) and set aside to cool.
In a medium bowl whisk 1 cup of cold milk with 1/2 package of instant coconut pudding for 2 minutes, set aside.
Blend 1 8-ounce brick of softened 1/3 less fat cream cheese in a stand mixer until smooth, add in your coconut pudding/milk mixture and 1 (3.9-ounce) package of dry cheesecake pudding mix; beat until well blended.
Add the other half of the 14-ounce package of un-toasted flaked coconut and mix well.
Fold in 1 (8-ounce) tub of cool whipped topping to your mixture.
Pour the filling mixture into your chilled pie crust.
Mix 3/4 cup of toasted coconut with the remaining 8-ounce tub of whipped topping.
Spread mixture on pie and sprinkle with remaining toasted coconut.
I also added a few coconut chips as well, this is optional.
Cut 6 mini Almond Joy candy bars in half long ways placed around the edges of the pie and one un-cut placed in the middle for garnish.
Refrigerate for 45 minutes and serve.
Ingredients
Directions
Place 18 Oreo cookies in food processor and pulse to form fine crumbs.
While the food processor is running drizzle 3 tablespoons of melted butter into the feed tube and continue to pulse to evenly moisten crumbs.
Spread evenly in a 9-inch pie pan and refrigerate until ready to fill.
Toast half of a 14-ounce package of flaked coconut in a preheated oven at 325 degrees for 5-10 minutes stirring often.
Alternately, you can toast the coconut in the microwave by spreading a thin layer on a plate and microwave on high in 30-second bursts. Stir in between each 30-seconds of cooking until coconut is toasted, about 3 minutes total.
Remove from oven (or microwave) and set aside to cool.
In a medium bowl whisk 1 cup of cold milk with 1/2 package of instant coconut pudding for 2 minutes, set aside.
Blend 1 8-ounce brick of softened 1/3 less fat cream cheese in a stand mixer until smooth, add in your coconut pudding/milk mixture and 1 (3.9-ounce) package of dry cheesecake pudding mix; beat until well blended.
Add the other half of the 14-ounce package of un-toasted flaked coconut and mix well.
Fold in 1 (8-ounce) tub of cool whipped topping to your mixture.
Pour the filling mixture into your chilled pie crust.
Mix 3/4 cup of toasted coconut with the remaining 8-ounce tub of whipped topping.
Spread mixture on pie and sprinkle with remaining toasted coconut.
I also added a few coconut chips as well, this is optional.
Cut 6 mini Almond Joy candy bars in half long ways placed around the edges of the pie and one un-cut placed in the middle for garnish.
Refrigerate for 45 minutes and serve.