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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Creamy Coconut Pie Recipe

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This recipe for Creamy Coconut Pie is from A Collection of Recipes by Mark, Mom, and family and friends!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (3 oz) package cream cheese
1 Tblsp sugar
1/2 cup milk
1 1/3 cups coconut
1 (8 oz) container frozen whipped topping, thawed
1/2 tsp almond extract
1-8 or 9 inch graham cracker crust
Directions:
Directions:
Beat cream cheese until softened in mixer bowl with electric mixer, beat in sugar. Gradually add milk and beat until smooth. Fold in coconut, whipped topping and extract. Or combine cream cheese, sugar, milk, and coconut in blender container, cover and blend on low speed for 30 seconds. Fold into whipped topping. Add extract. Spoon into crust, freeze until firm, about 4 hours. Garnish with toasted coconut and maraschino cherries (if desired) Let stand at room temperature 15 minutes or longer for softer texture before cutting. Store leftovers in freezer.

 

 

 

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