"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Coconut Cream Pie Recipe

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This recipe for Coconut Cream Pie, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Yakstis
Added: Friday, September 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 2/3 c. graham cracker crumbs
1/4 c. sugar
1/3 c. butter or margarine, melted
1 (8oz.) package cream cheese, softened
1 c. cream of coconut (you will find this near the pina colada and margarita mixes)
1 (3.4 oz.) package cheesecake instant pudding mix
1 (6 oz.) package flaked coconut
1 (8 oz.) package frozen whipped topping, thawed
1 c. whipping cream
Garnish: toasted coconut flakes

Directions:
Directions:
Stir together first 3 ingredients: press mixture onto bottom and up sides of a 9-inch pieplate.
Bake at 350 for 8 minutes; remove from oven and cool completely.
Beat cream cheese and cream of coconut at medium speed with mixer until smooth. Add pudding mix, beating until blended.
Stir in coconut; fold in whipped topping. Spread into crust; cover and chill 2 hours or until set.
Beat whipping cream with an electric mixer until soft peaks form, and spread evenly over top of pie. Garnish if desired.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Save time and use store bought graham cracker crust.

 

 

 

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