This recipe for Coconut Cream Pie, by Jenni Shields, is from The Logan 12th Ward Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/3 cup butter 1/3 cup brown sugar 1/2 cup pecans, chopped 2 boxes (4 oz) French vanilla instant pudding 1 3/4 cup milk 2 (8 oz) cool whip 1 cup coconut
Bring butter, brown sugar and pecans to boil in sauce pan. Boil for 30 seconds. Pour into cooked pie shell and cool. Mix pudding and milk until thick. Add 8 ounces of cool whip and coconut. Pour in shell on top of pecan mixture. Top with other cool whip if wanted.
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