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Coconut Cream Pie Recipe

Ingredients

1 (9 inch) prepared graham cracker crust

1 (8 ounce) package cream cheese, softened

1 cup milk

1 (3.4 ounce) package instant coconut cream pudding mix

1 teaspoon wet egg

1 cup icing sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a 9 inch pie pan with nonstick spray.

In a large bowl, beat cream cheese and milk until smooth. Mix in pudding mix, egg and icing sugar. Pour mixture into pie crust.

Bake in preheated oven for 40 minutes so that crust is golden brown.

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Comments

Prucuuus writes:

⭐ ⭐ ⭐ ⭐ ⭐

I absolutely loved this cookie!! I did not use almond extract but it was so wonderful. As it said, this is gluten and dairy free but it was still good. Although it can be made into loaves - it's much less fattening. I used a blend of 5 grams protein per serving and kept it in the fridge to make sure it wouldn't burn too quickly. It was perfect from start to finish.