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Coconut Cream Pie Recipe

Ingredients

1 (9 inch) prepared graham cracker crust

1 (16 ounce) package frozen whipped topping, thawed

1 (3 ounce) package instant coconut cream pudding mix

1 (15 ounce) can coconut cream soda

1 quart milk

1 pint heavy whipping cream

1 teaspoon vanilla extract

1/4 cup chopped pecans

1 (16 ounce) can evaporated milk

1 cup frozen whipped topping, thawed

Directions

To Make Frosting: In a small saucepan combine whipped topping, pudding mix, coconut cream soda and milk. Bring mixture to a boil. Remove from heat, stirring occasionally, for 5 minutes. Pour into pie crust.

To Make Crust: In a large bowl, beat cream cheese, butter, eggs and brown sugar until light and fluffy.

Stir whipped topping into pie crust. Place into pie crust. Cover and refrigerate for 1 hour, or until set.