blueberry cream pie with toasted coconut

Name: BLUEBERRY CREAM PIE WITH TOASTED COCONUT
Prep time: 10 min
Cook time: 2 h
Yield: 8
Cuisine: American
Ingredients: 1 - graham cracker crust for a 9" pie; 1 package(s) (8 oz.) cream cheese, softened; 1/3 cup(s) sugar; 1 tablespoon(s) milk; 2 cup(s) frozen whipped topping, thawed; 1 can(s) (21 oz.) blueberry pie filling; 1/2 cup(s) toasted coconut flakes, divided

68 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Nov 1, 2013

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

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Blueberry Cream Pie with Toasted Coconut

prep time 10 Min

cook time 2 Hr

method No-Cook or Other

yield 8 serving(s)

Ingredients

1 - graham cracker crust for a 9" pie
1 package (8 oz.) cream cheese, softened
1/3 cup sugar
1 tablespoon milk
2 cups frozen whipped topping, thawed
1 can (21 oz.) blueberry pie filling
1/2 cup toasted coconut flakes, divided

How To Make blueberry cream pie with toasted coconut

Step 1

In a large bowl, beat together cream cheese, sugar, and milk until creamy, about 1 to 2 minutes.

Step 2

Add the whipped topping, blueberry pie filling, and toasted coconut (all but 2 Tbsp.). Carefully fold together until no streaks remain.
Step 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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