Coconut Cream Pie VII Recipe

Ingredients

1 (9 inch) prepared graham cracker crust

1 (8 ounce) package cream cheese, softened

1 (3 ounce) package instant coconut cream pudding mix

3 egg whites

1 teaspoon milk

1 teaspoon lemon extract

5 frozen whipped topping, thawed

1 (8 ounce) container frozen whipped topping, thawed

1 (8 ounce) can sliced coconut cream

Directions

Preheat oven to 400 degrees F (200 degrees C). Line bottom and sides of pie crust with graham cracker crumbs and bake in preheated oven for 45 minutes. Don't let cool completely, but still warm.

Place cream cheese and cream cheese mixture in a medium bowl. Beat egg whites in a small bowl until foamy. Beat in milk, lemon extract and coconut cream. Pour into pie crust.

Bake in preheated oven for 8 to 10 minutes, or until topping is golden. Frozen whipped topping should be set before serving. Serve with whipped topping, coconut cream or coconut cream pie.

Comments

avylaght writes:

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I think its best if you leave out the egg and use the powdered sugar. Its not only is it sweet but also the kiddos don't like it. So if I make again I would add more eggs.

clays01 writes:

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I agree, it is a little bit labor intensive, but worth it. A little extra coconut makes this less sweet, so I did omit the coconut.