Coconut Cream Pie

Get it on Google Play

Get it on Google Play

Ingredients:

1 cup flour

1/2 cup butter, melted

2 tbs sugar

1/2 cup chopped pecans

16 ounces cream cheese, room temperature

2 cups powdered sugar

2 cups whipped topping

1 small package coconut cream instant pudding

1 1/2 cups whole milk

Directions:

1. Mix (1 cup flour, 1/2 cup butter, melted, 2 tbs sugar, 1/2 cup chopped pecans) and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

2. Layer two: 8 ounces cream cheese, room temperature, 1 cup powdered sugar, 1 cup whipped topping).

3. Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

4. Layer three: 1 small package coconut cream instant pudding, 1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier).

5. Mix until thickened. Spread over cream cheese mixture.

6. Top with remaining tub of whipped topping.

7. Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Bon Appetit!

Go To Top