coconut cream cheese pie
(1 RATING)
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 cup all purpose flour
- 1 stick margarine
- 1 cup pecans, chopped
- FIRST LAYER
- 1 large cream cheese (8 oz)
- 1 1/2 cups powdered sugar
- 1 tablespoon vanilla
- SECOND LAYER
- 2 small instant french vanilla puddings
- 2 1/2 cups milk
- 3 tablespoons cool whip
- 1 1/2 cups coconut, toasted
- TOPPING
- 1 small cool whip (enough to cover pie)
- 1/2 cup coconut, toasted
How To Make coconut cream cheese pie
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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.
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Step 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.
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Step 3Mix all ingredients for the first layer until creamy and spread on cooled crust.
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Step 4Mix all ingredients together for the second layer and spread on cream mixture.
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Step 5Top with Cool Whip and sprinkle with 1/2 cup toasted coconut.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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