Coconut Cream Cheese Pie Recipe

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Coconut Cream Cheese Pie

Gail Welch

By
@sugarshack

Another recipe that was given to me by my co-worker, the preacher's wife. Whenever I take this to a function I am always asked for the recipe and am happy to share such a delicious dessert.

Rating:
★★★★★ 1 vote
Comments:

Ingredients

CRUST

1 c
all purpose flour
1 stick
margarine
1 c
pecans, chopped

FIRST LAYER

1 large
cream cheese (8 oz)
1 1/2 c
powdered sugar
1 Tbsp
vanilla

SECOND LAYER

2 small
instant french vanilla puddings
2 1/2 c
milk
3 Tbsp
cool whip
1 1/2 c
coconut, toasted

TOPPING

1 small
cool whip (enough to cover pie)
1/2 c
coconut, toasted

Step-By-Step

1Mix and press ingredients for the crust in a lightly greased (or spray with Pam) 9in x 11in. Pyrex dish. Bake at 350 degrees until light brown; then cool.
2Toast 2 cups coconut and set aside. (350F in shallow pan)
Note: 1 1/2 cups will be used in the 2nd layer. Reserve 1/2 cup toasted coconut for topping.
3Mix all ingredients for the first layer until creamy and spread on cooled crust.
4Mix all ingredients together for the second layer and spread on cream mixture.
5Top with Cool Whip and sprinkle with 1/2 cup toasted coconut.

About this Recipe

Course/Dish: Pies, Puddings