Coconut Cream Pie
Ingredients
1 2/3 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
1 (8-ounce) package cream cheese, softened
1 cup cream of coconut
1 (3.4-ounce) package cheesecake instant pudding mix
1 (6-ounce) package frozen sweetened flaked coconut, thawed
1 (8-ounce) container frozen whipped topping, thawed
1 cup whipping cream
Garnish: sweetened flaked coconut
Preparation
Stir together first 3 ingredients; press mixture evenly in bottom and up sides of a 9-inch pieplate.Bake at 350° 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 electric mixer until soft peaks form, and spread evenly over top of pie. Garnish, if desired.
Note: For testing purposes only, we used Jell-O Instant Pudding Cheesecake Flavor.
Yield
Makes 1 (9-inch) pie
2 comments:
I would use a graham cracker crust instead of the first three ingredients and I would use just extra cool whip instead of heavy whipping cream - simply because of the price difference. Though I am sure if you're not on a budget, that the dollar or two difference will be well worth it for the real thing.
I am going to tweak the recipe a bit. I'll let you know how it turns out
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