I first made this Coconut Cream Pie recipe more than a decade ago, I think. I’m pretty sure it was for a party at Chris & Sinead’s house. It’s a delicious pie, and it’s so simple even a T-rex could make it.
Coconut Cream Pie
Recipe Type: Dessert
Author:
Ingredients
- 1 9-inch graham cracker crust
- 8oz cream cheese, softened
- 3.4oz package cheesecake-flavored instant pudding
- 6oz frozen, sweetened flaked coconut (thawed)
- 8oz whipped topping
- 1 cup cream of coconut
- 1 cup whipping cream
Instructions
- Beat cream cheese and cream of coconut until smooth. Add pudding mix; beat until well-blended. Stir in coconut. Fold in whipped topping. Spread mixture into graham cracker crust. Cover and chill 2 hours or until set. Beat whipping cream until soft peaks form. Spread evenly over top of pie and garnish with toasted coconut, if desired.
Here are a few other tasty pie options if coconut isn’t your cup o’ tea:
- Lemon Ice Box Pie
- Caramel apple pie
- Chicken pot pie
- Just for the record, I do not feel a disconnect with this holiday.
That sounds delicious! I’m definitely making that for Lee.