Fluffy Blueberry Cream Pie with Toasted Coconut

Fluffy Blueberry Cream Pie with Toasted Coconut

3

"This simple, no-bake pie has a creamy blueberry and cream cheese filling in a graham cracker crust."
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Ingredients

servings 447 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 447 kcal
  • 22%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 56.4g
  • 18%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 311 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Beat together cream cheese, sugar and milk until creamy in a large bowl, about 1 to 2 minutes. Add whipped topping, LUCKY LEAF Premium Blueberry Pie Filling and toasted coconut, carefully fold together until no streaks remain.
  2. Spoon filling mixture into graham cracker crust.
  3. Sprinkle top with additional 2 tablespoons of toasted coconut flakes if desired.
  4. Cover and chill for 2 hours, or until firm.

Reviews

3

Very good flavor and easy to make! I followed the recipe exactly except I make my own blueberry pie filling. For the filling I used 3 cups frozen blueberries, 1/4 cup flour, 1 cup sugar, 1 Tblsp...

Really good! I used low fat cream cheese, reduced fat graham crust and stevia sugar mixture. Instead of cool whip, I made my own topping with non fat powdered milk, cold water, lemon juice and ...

thinking about trying this.. Instead of the cream cheese is it possible to use wihpped cream or anything else?