Coconut Cream Pie IX Recipe

Ingredients

1 (19 ounce) can vanilla wafers

1 (3 ounce) package instant coconut cream pie filling

1 (9 inch) pie crust

3/4 cup margarine

1 cup white sugar

1 egg

2 tablespoons cornstarch

Directions

In a small bowl, blend vanilla wafers, coconut cream pie filling, margarine, sugar and egg. Beat until smooth. Pour into pie shell.

Bake in preheated oven or in preheated oven for 10 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake an additional 10 minutes, or until internal temperature of pie reaches 145 degrees F (63 degrees C). Cool completely, let cool completely and cut into squares.

Comments

honnoh40 writes:

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I already made 2 versions of this pie, one for chocolate and peanut butter and the last one for those that dont like coconut. I loved both versions and will surely make it again. I did make my own icing, but forgot to put it in the crust, so I substituted coconut sugar for half of the brown sugar. Once the dough was on my hands, I mashed it into fluffy balls and put it in a large pan, basting it occasionally

Coconut Cream Pie IX Recipe

Ingredients

Directions

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