Princess Pie (Coconut Cream Pie)

Make the day before you need it. Think I would replace at least half a cup of milk for coconut milk or cream of coconut milk, in the cream cheese mixture. And, might add a 1/4 cup of coconut milk to the whipped topping before dividing it up. You could use a graham cracker crust or a chocolate cookie crust for this recipe also.
Photo by Louise H.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • Crust:

  • 1

    cup flour

  • 1/2

    cup butter, melted

  • 2

    Tbs sugar

  • 1/2

    cup chopped pecans - optional

  • Layer two:

  • 8

    ounces cream cheese, room temperature (important that it be room temp)

  • 1

    cup powdered sugar

  • 1

    cup whipped topping

  • Layer three:

  • 1

    small package coconut cream instant pudding

  • 1 1/2

    cups whole milk (any milk will do, but whole milk makes pudding so much tastier) (here is where you would substitute 1/2 cup of milk for coconut milk.

  • Layer four:

  • 1

    cup coconut toasted

  • Optional:

  • 1

    can coconut milk

Directions

Crust: 1 cup flour 1/2 cup butter, melted 2 Tbs sugar 1/2 cup chopped pecans - optional Mix and pat in an 8x8 inch pan, bake at 350°F for 15-20 minutes, or until just beginning to turn golden. (Do not over bake) Layer two: 8 ounces cream cheese, room temperature (important that it be room temp) 1 cup powdered sugar 1 cup whipped topping Beat together sugar and cream cheese (and 1/4 cup coconut milk if using). Fold in whipped topping. Spread on cooled crust. Mix until thickened. Spread over cream cheese mixture. Top with remaining tub of whipped topping with just a couple tablespoons of coconut milk, if desired). . Sprinkle evenly on dessert. Refrigerate at least four hours. Best if made the day before. Can also use store bought round Spie shells, might have to use three.

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