Coconut Cream Pie Recipe

Ingredients

1 (9 inch) prepared graham cracker crust

2 (1 ounce) packages instant coconut cream pudding mix

1 cup white sugar

1 (8 ounce) can coconut cream filling

1 (3 ounce) package instant vanilla pudding mix

1 cup frozen whipped topping, thawed

1 (8 ounce) package instant vanilla pudding mix

1 (8 ounce) can sliced pecans, sliced

Directions

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

In a large bowl, mix together the pudding mix, coconut cream filling, pudding mix, whipped topping and pudding mix. Beat until blended. Spread mixture into pie crust.

Bake in preheated oven until pie is golden, about 30 minutes. Cool completely before cutting into wedges. Reserve sliced pecans for storage.

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Comments

ignis Cipirniim writes:

⭐ ⭐ ⭐ ⭐ ⭐

I found this recipe very easy but I do like it for its simplicity. I used chickpea curry. I also used dried chickpeas. I found that if I left out the cilantro and chopped it down, it made a really nice flavor. Maybe next time I'll add it back but other than that, I'm not giving it 5 stars. It's very good but I'd give it 3 runs for consistency.

Gobby writes:

⭐ ⭐ ⭐ ⭐

really good and easy. i followed the recipe exactly and layed the chips out on a platter before i put them in the freezer for later. they turned out very well and looked great.

ShuduwScruum writes:

⭐ ⭐ ⭐ ⭐

Don't let the simplicity of this recipe fool you, it is absolutely fantastic!!! It was so easy to make and my smarties were on point! I made jam right away and think I might like it with orange as opposed to lemon:) So good and will definately be making it again!!!

Koro writes:

⭐ ⭐ ⭐ ⭐ ⭐

Everything was great as expected—especially the ham. The texture was great—even better than my frozen gardens with its blend of mild spice and acidity. I'll be making this again.