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.
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EJR2465 2y ago
cmv013 3y ago
amycowan 4y 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 10y 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 10y ago[I posted this recipe.]