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    Coconut Cream Pie


    Source of Recipe


    Southern Living - April 2002
    Coconut Cream Pie

    Look for cream of coconut near the piņa colada and margarita mixes.

    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

    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

    Southern Living, APRIL 2002
 

 

 

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