Coconut Cream Pie Recipe

Ingredients

1 (9 inch) pie crust

1 (15 ounce) can coconut cream

1 (12 ounce) container frozen whipped topping, thawed

1 (8 ounce) package cream cheese

2 cups confectioners' sugar

2 tablespoons lemon juice

1 teaspoon vanilla extract

2 teaspoons lemon zest

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 cup chopped pecans

1 (9 inch) prepared graham cracker crust

Directions

Preheat oven to 450 degrees F (220 degrees C).

In a large bowl, mix coconut cream, whipped topping, cream cheese, 1 cup sugar, lemon juice, lemon zest, cinnamon, salt, 1/2 teaspoon lemon zest, cinnamon, and 1/2 teaspoon salt.

Pour mixture into pie crust.

Bake at 450 degrees F (220 degrees C) for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool before cutting into squares.

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Comments

nuvuur writes:

⭐ ⭐ ⭐ ⭐ ⭐

Made this recipe for company...Had to revise it since it looks somewhat bland.... but worth it so far. Helpful with the whipping cream as well. I.E. poured coconut aminos on top instead of using the whipped cream. No clean up was necessary, and there were no milk/egg solids. Definitely worth Working On...YUM!

Stephenee Terres-Merene writes:

⭐ ⭐ ⭐

Although it tasted fine, the consistency of the frosting was quite coarse, making it plain.

innimirii writes:

⭐ ⭐ ⭐

Caramel taste good, I put a full cup of chocolate chips in my bowl, and I let it sit over night in the fridge so the chips could harden and darken. After spending so much time turning the bowl, I spilled all over my hands and the bottom of the pie Cuisini. I then baked it in the pre-heated oven for 25 minutes. Theory says take the pot off the heat and continue to cook it for another 15 minutes, turning the bowl halfway through. Even though the pastry was crispy, it was light and a delightful-tasting dessert. Thank you melatoniniphone for a wonderful recipe!