coconut cream crescent pie

Name: Coconut Cream Crescent Pie
Prep time: 15 min
Cook time: 10 min
Yield: 8
Cuisine: American
Ingredients: 1 tube(s) pillsbury crescent rolls; 1 tablespoon(s) sugar; 1 - 4 - serving coconut cream pie filling ( instant ) or french vanilla; 1 3/4 cup(s) cold milk; 1/2 to 1 teaspoon(s) coconut extract ( i used 1/2 tsp ) - if using french vanilla pudding, use 2 tsp extract; 2 cup(s) cool whip, thawed; 1/4 cup(s) coconut, toasted

(3 RATINGS)

256 Pinches 8 Photos

CJ *

Somewhere, PA

Updated on Sep 6, 2013

What a unique,quick,delicious pie. I was amazed at how the crescents made such a delicious looking crust! This would be a great recipe when needing something quick, and don't want to spend hours in the kitchen. I will be trying different versions of this. I hope you try it! Enjoy! My photos

Rate

prep time 15 Min

cook time 10 Min

method Bake

yield 8 serving(s)

Ingredients

1 tube pillsbury crescent rolls
1 tablespoon sugar
1 - 4 - serving coconut cream pie filling ( instant ) or french vanilla
1 3/4 cups cold milk
1/2 to 1 teaspoons coconut extract ( i used 1/2 tsp ) - if using french vanilla pudding, use 2 tsp extract
2 cups cool whip, thawed
1/4 cup coconut, toasted

How To Make coconut cream crescent pie

Step 1

Heat oven to 375°F. Separate crescent dough into 8 triangles. Place triangles in ungreased 9-inch pie plate, pressing to form crust. Sprinkle with 1 tablespoon sugar.

Step 2

Bake 8 to 10 minutes or until crust is golden brown. Cool completely.
Step 3

Make pudding mix as directed on box, using 1 3/4 cups milk. Stir in coconut extract and whipped topping.
Step 4

Spread in cooled crust.
Step 5

Sprinkle with toasted coconut. I piped some extra cool whip around the edges for decoration. Probably about a cups worth. Refrigerate at least 1 hour. Store covered in refrigerator.
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