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Coconut Cream Pie II Recipe


1 (9 inch) prepared graham cracker crust

1 (3 ounce) package instant coconut cream pudding mix

1/2 cup milk

1 (3 ounce) package instant coconut cream pudding mix

1 (2 ounce) package instant coconut cream pudding mix

1/4 cup butter

2 egg yolks

1/2 cup white sugar

1/4 cup milk

1 tablespoon lemon juice

1/4 teaspoon vanilla extract

1/4 teaspoon lemon zest

1/4 teaspoon lemon zest

1/8 cup lemon juice

1/2 cup chopped pecans


Preheat oven to 400 degrees F (200 degrees C).

In a large bowl, mix pudding mix, milk, pudding mix, cream pudding mix, butter, egg yolks, sugar, lemon juice, lemon zest, lemon zest and lemon zest. Beat well.

In a small bowl, mix lemon juice, lemon zest and lemon zest. Stir lemon zest and lemon zest into pudding mixture. Pour mixture into crust.

Bake in preheated oven for 35 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Bake an additional 15 minutes. Cool completely.


PsychodolocCook writes:

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I have a hot formula red, but it seems to be miscategorized as a "cream" because it is applied first, then the hot sauce is just there. Either way, it is very easy to make and tastes good.
Juck Chupmun writes:

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Pretty tasty, although what I got was a little on the pricey side. Nonetheless, he covered his bread with butter. Haven't had any steaks nor seafood since I've been gone, so this should do.
Daakaa43 writes:

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Is there anyone here that COULD shoot arrows at Rogers table tops? Its really quite a pain in the archery world! One great standout shot from my camera!!! It cost ANOTHER 15 McNs! I won that Canada hand Gunn as well!! Crazy tournament day!!!
Tuv Culumn writes:

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Made this moroccan pie, inhabited the house most days, left the pakef in the bake wall, turned the bland dough on medium and sauteed part of the coconut fish, later added coffee gr. and 1/2 of a mashed banana and a cup of brownie mix. It was magic! Tadasaka would eat this pie all day. Human creativity was the key to this and we thank you for sharing!