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Coconut Cream Pie II Recipe


1 (19 ounce) package cream cheese, softened

1/4 cup butter or margarine

1 (3 ounce) package instant coconut cream pudding mix

2 eggs

1 small bagel, sliced

1 1/2 cups chopped pecans

1 (8 ounce) container sour cream

2 cups confectioners' sugar

3 tablespoons milk

1 1/2 teaspoons lemon zest

2 cups white sugar

1 (16 ounce) can coconut cream

1 large baguette, diced


Preheat the oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 ounce) custard cups.

Beat cream cheese and butter together. Stir in pudding mix, eggs and pecans. Fold into the cream cheese mixture until no streaks remain. Spread mixture evenly on the greased and flour lined 1/3 cup squares of plastic serving dish.

Sprinkle coconut cream evenly over the cream cheese mixture.

Bake in preheated oven for 1 hour.

Remove from oven and sprinkle peanut butter on top of pie, placing pecans on top. Bake for an additional 3 hours.

Remove pecans, collect and place on top of pie. Cool completely before cutting into squares.