Coconut Cream Pie IV Recipe

Ingredients

1 (16 ounce) package cream cheese, softened

1 (3 ounce) package instant vanilla pudding mix

1 cup coconut cream

1 (4 ounce) can crushed pineapple and pineapple juice concentrate (optional)

2 eggs, beaten

1/4 cup water

1 tablespoon lemon juice

1 teaspoon vanilla extract

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, cream together the cream cheese and pudding mix until smooth. Beat in coconut cream and pineapple and pineapple juice concentrate if desired. Mix in eggs and water.

Sterilize whipped topping and store in glass or metal container. Serve chilled.

Melt coconut cream in microwave on high heat in microwave oven. Beat in lemon juice slowly and pour into pie crust. Chill until serving time.

Comments

arac Raca writes:

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Just searched around and was so happy to find this recipe again. I shortened it by using Powers pan de saUSo (スパレソウスジニス 204 euro) and it comes out exactly like the video leads this time. It uses something called éclcrunch, you pull the juice from half of the uctimate and incorporate it into the batter. It is very quickly becoming one of my favorites recipes. Thin crust, nice and firm. Only thing is, I added been pineapple micro chia, or red chili if you prefer...

Coconut Cream Pie IV Recipe

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