Coconut Cream Cheese Pie

Coconut Cream Cheese Pie

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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

How to Make Coconut Cream Cheese Pie

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.

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About Coconut Cream Cheese Pie




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