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Fluffy Blueberry Cream Pie with Toasted Coconut

Rated as 5 out of 5 Stars

"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
Original recipe yields 8 servings (1 9-inch pie)

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.

Nutrition Facts


Per Serving: 447 calories; 23.3 g fat; 56.4 g carbohydrates; 3.8 g protein; 31 mg cholesterol; 311 mg sodium. Full nutrition

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Reviews

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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?

Easy to make. ??

Easy and delicious!

Super easy and quick to make! It has a light, fluffy texture and not overly sweet. This would work well as a summer dessert when you don't want to use the oven. I made it without coconut and it ...