Absolutely Sinful Coconut Cream Pie
This pie is delicious!"This pie was easy to make and a huge hit at my family reunion! It disappeared before the cake that won 1st prize in the cake contest! Had a little bit of a difficult time finding the cream of coconut but finally found it in the Mexican food. " - Tina_redheadnurse
Yield: 9 Ready in 2 hours, 30 minutes
282 people trying soon
|1.6667 cupsGraham cracker crumbs|
|0.3333 cupUnsalted butter; melted|
|8 ouncesCream cheese; softened|
|1 cupCream of coconut|
|3.4 ounceCheesecake instant pudding mix|
|5 ouncesUnsweetened coconut|
|8 ouncesFrozen whipped topping; thawed|
|1 cupWhipping cream|
|1 -- Garnish --|
|0.3333 cupToasted coconut|
Absolutely Sinful Coconut Cream Pie Preparation
Preheat oven to 350 degrees F.
Stir together the first 3 ingredients and press mixture evenly into a 9 inch pie plate.
Bake at 350 for 8 minutes; remove from oven and place on a wire rack to cool completely.
Beat the softened cream cheese and cream of coconut at medium speed with an electric mixer until completely smooth. Add the 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.
Take 2nd coconut (1/3 cup) and place on a cookie sheet. Bake at 400 degrees F for 2 to 3 minutes just until light brown. Watch carefully, as it will toast quickly. Set aside to cool and reserve for garnishing later.
When ready to serve pie, beat whipping cream with an electric mixer until soft peaks form, and spread evenly over top of pie. Garnish with toasted coconut.
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