Coconut Cream Pie

Best ever coconut cream pie

Coconut Cream Pie
Coconut Cream Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Ingredients:

  • 1 2/3

    cups graham cracker crumbs

  • 1/4

    cup sugar

  • 1/3

    cup butter or margarine, melted

  • 1

    (8 ounce) package cream cheese, room temperature

  • 1

    cup cream of coconut

  • 1

    (3.4 ounce) package cheesecake instant pudding mix

  • 1 1/2

    cup sweetened flaked coconut (separated)

  • 1

    (8 ounce) container frozen whipped topping, thawed

  • 1

    cup whipping cream

Directions

Preheat oven to 350. In a bowl Stir together the graham cracker crumbs, sugar, and melted butter. Press mixture evenly in bottom and up sides of a 9 inch pie plate. Bake for 8 minutes. Remove to wire rack and set aside to cool completely. In a medium bowl beat cheese and cream of coconut at medium speed with an electric mixer until smooth. Add pudding mix, beat until blended. Stir in 1 cup of the flaked coconut. Fold in whipped topping. Spread cheese mixture evenly into prepared crust. Cover and chill in the refrigerator for 2 hours or until set. In a medium bowl beat whipping cream with an electric mixture until soft peaks form. Spread evenly over top of pie. In a small pan over medium low heat toast remain 1/2 cup of flaked coconut. Evenly sprinkle over pie.

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