Coconut Cream Pie VIII Recipe

Ingredients

1 (9 inch) pie crust, baked

1 (8 ounce) package cream cheese, softened

1/3 cup white sugar

1 (6 ounce) can frozen orange juice concentrate

1 (8 ounce) package cream cheese, softened

1/2 cup butter

1 (7 ounce) can evaporated milk

1 (8 ounce) can frozen whipped topping, thawed

2 eggs

1 cup chopped pecans

1 (8 ounce) container frozen whipped topping, thawed

1 (3 ounce) package instant vanilla pudding mix

Directions

Blend cream cheese and sugar. Stir in orange juice concentrate. Beat in 1/2 cup butter and evaporated milk until smooth. Spread over baked pie crust. Chill at least 1 hour before serving.

Stir whipped topping into chilled pie. Freeze whipped topping or refrigerate until serving.

Combine pudding and remaining chocolate syrup in small bowl. Mix thoroughly, if necessary. Pour over cream cheese mixture in pie pan. Chill until serving.

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Comments

PPK writes:

⭐ ⭐ ⭐ ⭐ ⭐

Went over very well with all family members. It's a lot like bread. I may try using brown sugar in the future. I think I will leave out the flour and just use whole grains because I'm not a fan of gluten. I actually have recipes for everyone from brussel sprouts to turnips. I love bread and this is a great change. Thank you for the recipe.

CaaCakas writes:

⭐ ⭐ ⭐ ⭐ ⭐

I hope you enjoy.

LPD7 writes:

⭐ ⭐ ⭐ ⭐

this was easy and quick to make... I added oatmeal and some vanilla and it turned out perfect! People who are health nuts usually don't like oatmeal so I thawed some frozen cornflakes and that was the predominant flavor. I also substituted bright potatoes for the sprouted grain. No need to make coconut milk!