Ready in 2 hours 35 minutes
Luscious filling nestled in a crumb crust and topped with billowy clouds of whipped cream.
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.
EJR2465 1y ago
cmv013 3y ago
amycowan 3y agoLove this and very simple to make!
Amgreen 4y agoMmmmmmm... so rich and indulgent--tastes amazing!!
Josuejulie 4y ago*LOVE* made 4 Thanksgiving & it was incredible. Everyone loved it!!
Chomie 6y agoIts looks and tastes very yummy
acg4321 9y agoI 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!
crittermom17 9y ago[I posted this recipe.]