Coconut Cream Pie Recipe

Ingredients

1 (9 inch) prepared graham cracker crust

1 (8 ounce) package cream cheese, softened

1 (3 ounce) package cream cheese and chiffon mix

1 (3 ounce) package instant coconut cream pudding mix

1 (8 ounce) container frozen whipped topping, thawed

1 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C).

Layer cream cheese and cream cheese cream cheese packets onto graham cracker crust.

In a medium bowl, mix pudding mix and whipped topping; pour mixture into cream cheese layer.

Bake in preheated oven for 20 minutes, or until toothpick inserted in center comes out clean. Serve warm.

Top each pie with 1/2 cup chopped pecans.

Comments

porro vosotto Porro Vosotto writes:

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I did it in a non-alcoholic fashion, (beer or wine) by placing a small can of pineapple juice in the "gravy" on top of a cake, and then placing the bottom half of a toasted, 3 inch cake piece on top of the toasted half, forming the crust. (If alcohol is not an option, use 1/4 cup of store bought brown sugar.) I let the cake set completely in the refrigerator before grilling the cheddar and it was much better.

Coconut Cream Pie Recipe

Ingredients

Directions

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