Princess Pie (Coconut Cream Pie)
A flour and pecan crust is the base for this creamy coconut pie. Cream cheese makes this dessert extra rich. Instant pudding and whipped topping make it easy!
- 1 cup flour
- 1/2 cup butter, melted
- 2 tablespoons sugar
- 1/2 cup pecans, chopped (optional)
- 8 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 1 tub whipped topping, divided
- 1 small package coconut cream instant pudding
- 1 1/2 cups whole milk
- 1 cup coconut, toasted
Preheat oven to 350°F.
Mix crust ingredients and pat in an 8x8 inch pan.
Bake 15-20 minutes, until just beginning to turn golden. Do not over bake.
Beat together sugar and cream cheese. Fold in 1 cup whipped topping.
Spread on cooled crust.
Combine pudding and whole milk. Mix until thickened.
Spread over cream cheese mixture.
Top with remaining whipped topping.
Sprinkle toasted coconut evenly on dessert. Refrigerate.