Coconut Cream Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the most delicious results get the name brands on the ingredients. Don't cheap out!
16 oz bag Bakers coconut - divided
1/3 cp butter
8 oz Philadelphia cream cheese, softened
1 can Eagle sweetened condensed milk
1 cp water
2 sm boxes INSTANT Jello coconut cream flavor
1 8oz container Cool Whip
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Directions: |
Directions:In an 11" baking dish melt the butter and stir in 1/2 of the coconut. Press to form the crust, toast in a 350* oven till golden. Cool completely! - 1 hr or more.
Spread 1/2 cp of the coconut onto a baking sheet and toast in a 350* oven till golden. Stir every 2 minutes to ensure even toasting.
Combine the softened cream cheese and sweetened condensed milk. I like to use a potato masher to blend cream cheese with a liquid.
In a large bowl pour the water and add the pudding mix to it, whisk together. Quickly add the cream cheese mixture, the rest of the coconut and stir just till combined. Add the Cool Whip and stir again.
Smooth this into the coconut crust and top with the toasted coconut. |
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Personal
Notes: |
Personal
Notes: I just had this on Thanksgiving and it is delicious! Apparently it's been a favorite of the Garns since Jamie joined the family and brought this recipe from her Aunt. I definitely know why it's a favorite! I am not a big fan of coconut ~ in fact the only other thing with coconut that I'll eat is Coconut Pecan Frosting for German Chocolate Cake. This is SO creamy and smooth with just a little crunchy texture from the coconut crust. It's perfect!
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