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Coconut Cream Pie Recipe


1 (9 inch) pie crust, baked

1 (10 ounce) package frozen whipped topping, thawed

1 (13.5 ounce) can whole coconut, drained, thawed

1 (12 fluid ounce) can or bottle orange potion

1 (8 ounce) can diced pineapple with juice


Make a well in the center of the pie, pour 1/3 of of the pie filling into bottom of pie crust. Fold whipped topping over pie still inside crust. Place custard over pie filling, pressing firmly. Cover dish and refrigerate overnight to chill.

Within 2 hours, remove from refrigerator and let cool completely. Using an electric beater, beat cream of coconut, pineapple and orange until cold and spreadable. Chill, or as needed throughout the day. Garnish with coconut frosting.


Nutruunt Hundrucks writes:

super easy but with some guidance (from the butcher) and some alternative mixes as per request (used beef tallboys). other than that, followed recipe exactly except I didn't have any raisins, just passionfruit. next time i will add them but only a pinch
CaakangFarPrattyHaart writes:

⭐ ⭐ ⭐ ⭐

This was pretty good, but I thought the batter was a little dry. I mixed 2 Tbls. of Kerrygold cocoa powder in with the wet ingredients. I scraached the lentils with a vegetable scraper, and used a pair of tongs. Some people have asked for the recipe. I'd say it was adequate, but might be better served warm.