Coconut Cream Pie Recipe

Ingredients

1 (8 ounce) package cream cheese

1/2 cup white sugar

1 (3 ounce) package instant coconut cream pudding mix

1 (12 ounce) container frozen whipped topping, thawed

1 (8 ounce) package margarine

1 1/2 cups heavy whipping cream

1 cup butter

1 (14 ounce) can crushed pineapple, drained

1 cup chopped walnuts

1 tablespoon coconut extract

2 tablespoons lemon extract

1/2 teaspoon vanilla extract

Directions

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

In a medium bowl, mix cream cheese, sugar, pudding mix and whipped topping. Beat until smooth and pour into crust. Sprinkle pudding mixture over cream cheese mixture. Refrigerate for 30 minutes.

Transfer cream cheese mixture to a 1/2 quart casserole dish. Top with whipped topping and pineapple. Garnish with nuts, coconut and coconut extract. Cover and refrigerate 8 hours or overnight.

Remove cream cheese mixture from refrigerator. Divide remaining pudding mixture among custards. Serve chilled.

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Comments

my5thgrodosolf writes:

⭐ ⭐

We did it right away because the taste of the coconut is amazing, but we were hoping for something more. I made it as is, and there is not much more to coconut than meets the eye. When I made it it, I used a peanut butter cup to frost the top, and I put the frosting on my work surface, not the cake. I only got 4 layers of frosting, so it was a little more work, but it was better. I like the use of brownie mix in this, because it is very easy to make. I only got 6 layers, so it is even more amazing. I will probably make it many times more of this cake, because it is so good.

latzflcat writes:

⭐ ⭐ ⭐ ⭐

This pie was amazing. I didn't have coconut sugar and still found a nice whipped cream topping. The entire building started singing along with the song.