1 (19 ounce) can sweetened coconut milk
1 cup unsweetened coconut milk
3 eggs
1/2 teaspoon vanilla extract
1 (9 inch) unbaked pie crust
1 (9 inch) unbaked pie crust
1 (10 ounce) package frozen whipped topping, thawed
1 (10 ounce) package frozen whipped topping, thawed
1 (8 ounce) can crushed pineapple with juice
1 1/2 cups crumbled coconut
Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-inch baking dish.
In a large bowl, combine the coconut milk, coconut milk, eggs, vanilla and 1 cup whipped topping. Mix to bring to a slight mixture (about 1/3 cup). Pour mixture into prepared baking dish.
Bake in preheated oven for 25 minutes, or until filling is set. Cool and frost, cutting into squares. Serve warm or cold. Garnish with whipped topping if desired.
the best coconut cream pie I have ever had........superior taste and wonderful desserts for such a low cost
⭐ ⭐ ⭐ ⭐ ⭐