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blueberry cream pie with toasted coconut

Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

Found this no-bake recipe on a pie filling website and it was calling to me! I love blueberries and with coconut, it's just gotta be good! (The 2 hour cook time listed is actually chill time.) Recipe & photo: Luckyleaf.com

yield 8 serving(s)
prep time 10 Min
cook time 2 Hr
method No-Cook or Other

Ingredients For blueberry cream pie with toasted coconut

  • 1
    graham cracker crust for a 9" pie
  • 1 pkg
    (8 oz.) cream cheese, softened
  • 1/3 c
    sugar
  • 1 Tbsp
    milk
  • 2 c
    frozen whipped topping, thawed
  • 1 can
    (21 oz.) blueberry pie filling
  • 1/2 c
    toasted coconut flakes, divided

How To Make blueberry cream pie with toasted coconut

  • 1
    In a large bowl, beat together cream cheese, sugar, and milk until creamy, about 1 to 2 minutes.
  • 2
    Add the whipped topping, blueberry pie filling, and toasted coconut (all but 2 Tbsp.). Carefully fold together until no streaks remain.
  • 3
    Spoon the filling mixture into the graham cracker crust. Sprinkle the top with 2 Tbsp. toasted coconut flakes. Cover and chill for at least 2 hours, or until firm.
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Categories & Tags for BLUEBERRY CREAM PIE WITH TOASTED COCONUT:

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