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.


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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

Directions Step-By-Step

1
Mix 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.
2
Toast 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.
3
Mix all ingredients for the first layer until creamy and spread on cooled crust.
4
Mix all ingredients together for the second layer and spread on cream mixture.
5
Top with Cool Whip and sprinkle with 1/2 cup toasted coconut.

About this Recipe

Course/Dish: Pies, Puddings