No Fuss Coconut Cream Pie
Luscious filling nestled in a crumb crust and topped with billowy clouds of whipped cream.
"I made this pie for my boyfiend's birthday and he's lucky I didn't eat it all myself. This pie is absolutely delish and the cream cheese is a fun twist on the traditional coconut cream pie. I searched high and low for a recipe like this, though I didn't use the suggested graham cracker crust; in the interest of time I used a regular Pillsbury unroll and bake crust. Overall a great truly no fuss recipe!"- acg4321
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|1 Graham cracker pie crust; or make your own|
|8 ozcream cheese; softened|
|1 cupCream of coconut; (see *)|
|1 3.4-oz packageCheesecake instant pudding mix|
|1 6-oz packageFrozen sweetened flaked coconut; thawed|
|1 8-oz containerFrozen whipped topping; thawed|
|1 cupWhipping cream; (I use Cool Whip)|
|sweetened flaked coconut; (for garnish)|
No Fuss Coconut Cream Pie Preparation
Crumb Crust: Stir together 1-2/3 cups graham cracker crumbs,1/4 cup sugar and 1/3 cup butter or margarine, melted. Press mixture evenly in bottom and up sides of a 9-inch pieplate.
Bake at 350 degrees for 8 minutes; remove to a wire rack and cool completely.
Beat cheese and cream of coconut at medium speed with an electric mixer until smooth. Add
pudding mix, beating until blended. Stir in coconut; fold in whipped topping. Spread cheese mixture evenly into prepared crust; cover and chill 2 hours or until set.
Beat whipping cream with an electirc mixer until soft peaks form, and spread evenly over top of pie. Garnish, if desired. ( I toasted my coconut for the garnish to add a bit more flavor and contrast.)
Prep: 25 min., Bake: 8 min., Chill: 2 hrs.
*Look for cream of coconut near the pina colada and margarita mixes.
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