Coconut Cream Cheesey Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Yummy, rich version of coconut cream pie, from Southern Living, several years ago. Find canned cream of coconut near the pina colada drink mixes. Ingredients:
1 2/3 c graham cracker crumbs |
1/4 c sugar |
1/3 c butter or margarine, melted |
1 (8 oz) package cream cheese, softened |
1 (3.4 oz) package jello instant pudding, cheesecake flavor |
1 (6 oz) pkg frozen, sweetened flacked coconut, thawed |
1 (8 oz) container cool whip, thawed |
1 c whipping cream |
Directions:
1. Stir together graham cracker crumbs, sugar, and melted butter
2. Press mixture evenly in bottom and up sides of a 9-inch pie plate
3. Bake piecrust at 350 for 8 minutes, remove to a wire rack and cool completely
4. Beat cream cheese and cream of coconut at medium speed with an electric mixer until smooth
5. Add pudding mix, beating until blended
6. Stir in coconut
7. Fold in cool whip
8. Spread cream cheese mixture evenly into prepared crust
9. Chill 2 hours, or until set
10. Beat whipping cream with an electric mixer until soft peaks form and spread evenly over top of pie
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