Coconut Cream Pie

By á-15234

Best ever coconut cream pie

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

Preparation

Step 1

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.