Coconut Cream Pie II Recipe

Ingredients

1 1/2 pounds cream cheese, softened

1 (9 inch) prepared graham cracker crust

1 (7 ounce) package cream cheese, softened

1 (3 ounce) package instant coconut cream pudding mix

1/2 cup milk

1 1/2 tablespoons vanilla extract

1/2 teaspoon lemon zest

3 (8 ounce) cans coconut cream

3 eggs

1 (8 ounce) container frozen whipped topping, thawed

Directions

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

In a medium bowl, mix cream cheese, pudding mix, milk, vanilla extract, lemon zest and coconut cream. Mix thoroughly. Place mixture in pie crust.

In a large bowl, beat eggs until frothy. Beat in coconut cream, then fold into custard mixture. Fold in whipped topping and fold first 3 tablespoons into pie filling. Pour mixture over pie. Chill overnight before serving.

Comments

Dumuun T writes:

⭐ ⭐ ⭐ ⭐

Good recipe. easy to make and good taste.

juun writes:

⭐ ⭐ ⭐ ⭐ ⭐

Although I used coconut oil, this cake layers very easily and is lovely.