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Coconut Cream Pie IV Recipe


1 (9 inch) pie crust, baked

2 eggs

1 (15 ounce) package cream cheese

1/2 cup butter

1/2 cup crushed pineapple juice

1 (3 ounce) package instant coconut cream pudding mix

1 (8 ounce) can crushed pineapple candy

1 (3.5 ounce) package instant vanilla pudding mix

1 cup flaked coconut

1 (12 ounce) package cream cheese

1 cup milk

3 tablespoons butter, softened

1 (9 inch) prepared strawberry glaze

1 (1.5 ounce) square unsweetened chocolate, chopped


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

Place eggs in boiling water and stir until the eggs are dissolved. Stir in the cream cheese and coconut. Bring to a boil, stirring constantly, and cook for 5 minutes. Remove from heat. Mix in the pineapple juice and pudding mix.

In a small bowl, combine the crushed pineapple and cream cheese mixture. Mix in milk and butter, then pour over egg mixture. Sprinkle over whipped cream and cake. Pour batter over cake and serve warm.

Cut into wedges and place over pie filling. Refrigerate fruit while chilling.