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Coconut Cream Pie VI Recipe


2 (1 ounce) squares unsalted butter, softened

1 (3 ounce) package instant coconut cream pudding mix

1 cup confectioners' sugar

2 eggs

2 teaspoons instant vanilla extract

6 tablespoons vegetable oil


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

In a small bowl, mix the butter, pudding mix and confectioners' sugar until the mixture is light and fluffy.

Beat egg and vanilla into butter mixture to form a stiff dough. Fold in the oil. Roll mixture into a 10 inch jelly roll shape. Place jelly roll on a baking sheet.

Bake for 25 to 28 minutes in the preheated oven, until a toothpick inserted into the center of the pie comes out clean. Remove from oven and allow to cool on a wire rack.