Lemon Coconut Cream Pie

By Addie

“Chopped macadamia nuts were Grandma's crowning touch to this creamy pie.”

Ingredients

• 1 (16-ounce) can lemon pie filling
• 1 cup sour cream
• 3/4 cup milk
• 1 (3.4-ounce) package instant coconut cream pudding mix
• 1 (6-ounce) ready-to-use graham cracker crust
• 1/4 cup shredded sweetened coconut
• Aerosol nondairy whipped topping

Preparation

Step 1

Preheat oven to 325°F. Combine lemon pie filling, sour cream, milk and instant pudding mix in a large bowl. Beat with electric mixer set at medium speed until smooth, about 3 to 4 minutes. Pour mixture into crust. Refrigerate 15 minutes.


Meanwhile, spread shredded coconut on a large baking sheet. Bake until golden, about 8 to 10 minutes; let cool.


Decorate edge of pie with whipped topping. Sprinkle with toasted coconut.
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Grandma's Secret Trick:

To prevent creamy pies from becoming smashed in the refrigerator by other objects, Grandma taped an empty inverted foil pie pan over the top of the pie before storing. This type of cover also kept the pie's surface neat by avoiding contact with plastic wrap. Grandma added the whipped topping and coconut garnishes just before serving the pie, so it always arrived at the table picture-perfect.