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Coconut Cream Pie III Recipe


1 (8 ounce) package cream cheese, softened

1 (3 ounce) package instant vanilla pudding mix

1 1/2 cups margarine

1 1/2 cups packed light brown sugar

2 eggs

1 teaspoon lemon zest

1 cup shredded coconut

2 cups shredded coconut

1 (8 ounce) container frozen whipped topping, thawed

1 cup frozen whipped topping, thawed


Preheat oven to 375 degrees F (190 degrees C). Reserve 1 cup of cream cheese for topping.

In a medium bowl, beat cream cheese, pudding mix, margarine and brown sugar until smooth and creamy. Stir in eggs, lemon zest, coconut, 1/2 cup shredded coconut and 1/2 cup shredded coconut. Beat in shredded coconut and coconut. Fold in whipped topping. Spread cream cheese mixture into pie crust.

Bake in preheated oven for 1 hour. Reduce heat to 325 degrees F (165 degrees C) and allow to cool completely. Garnish top with coconut cream topping.

Cool pie completely before filling, then refrigerate at least 2 hours to allow filling to solidify. Peel off the top of the pie, making sure that you leave a lovely, ivory surface.