Coconut Icebox Pies
Creamy coconut icebox pies feature a luscious custard filling with toasted coconut, perfect for summer gatherings or any time you crave a sweet, tropical treat.
Ingredients
Instructions
- Mix dry ingredients (sugar, flour, powdered milk, salt) and add water.
- Cook the mixture until it becomes a thin custard.
- Add beaten eggs and marshmallows to the custard and cook until marshmallows melt.
- Remove from heat and add gelatin softened in 1/3 cup water.
- Cool in refrigerator; whip until fluffy.
- Add 1 cup of whipped Milnot to the mixture.
- Stir in about 1/2 cup or more of Angel Flake coconut.
- Fill two baked crusts with the mixture and refrigerate.
- When cool, top with whipped cream and sprinkle with toasted coconut.
Nutrition & Diet Analysis (per serving)
546
kcal
27% DV
Protein
Fat
Carbs
Diet fit
Low-fat
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).