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Lemon-Coconut Cream Pie Filling


Use Pie Crust for Cream Pie recipe. Gingersnap crumbs is good for this.

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  • Garnish:
  • 4 oz. Cream Cheese, softened
  • 1 3/4 Cups Milk
  • 2 Pkg. (3.4 oz. each) Vanilla Instant Pudding
  • 1 1/2 Cups Cool Whip, thawed
  • Zest from 2 lemons
  • 3/4 Cups Sour Cream
  • 1/2 Cup Cool Whip, thawed
  • 1/4 Cup Coconut, toasted



Step 1

Beat softened cream cheese in a large bowl with mixer until creamy. Gradually beat in milk and 2 packages vanilla instant pudding; beat 1 minute. Gently stir in 1 1/2 cups thawed Cool Whip, zest from 2 lemons and sour cream. Spoon into crust. Refrigerate 2 hours or until firm. Garnish with 1/2 cup thawed Cool Whip and 1/4 cup toasted coconut just before serving. To toast coconut heat oven to 350 degrees. Spread coconut on bottom of shallow pan. Bake 7-10 minutes or until lightly browned, stirring frequently.

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