Toasted Coconut Cream Pie recipe is a good one for spring holidays!
Pie for Daaaayyyssss!! I have been on a pie kick lately which is fine by me:) No one else seems to mind either..
This Toasted Coconut Cream Pie is super easy but so amazingly good!
Start with a basic graham cracker crust. Fill with cream cheese, whipped cream, cream cheese pudding mix, cream of coconut & flaked coconut. Finish with more whipped cream and toasted coconut:) The perfect end to sunday dinner!
Another one of my favorite no-bake cream pies. Go make it!
- 2 cups graham cracker crumbs
- 2 Tablespoons sugar
- 8 Tablespoons butter , melted
- 1 8 oz . package cream cheese , softened
- 1 cup cream of coconut
- 1 (3.4 oz.) package cheesecake flavor instant pudding mix
- 1 cup flaked coconut
- 2 cups whipping cream , whipped
- Garnish: Toasted coconut
For the crust mix the cracker crumbs, sugar, and butter.
Mix and press into bottom of 9-inch pie plate.
Bake in 350 degree oven for 8 minutes or until lightly browned.
Before making pie filling , pour the 2 cups heavy cream into large bowl of stand mixer, using the whisk beater beat the cream until stiff peaks form. Pour into another bowl and pop into refrigerator until needed.
For the filling in the large bowl of stand mixer combine cream cheese and cream of coconut on med/high speed until the mixture is completely smooth.
Add instant pudding and mix 1-2 minutes until combined.
Fold in 1 cup of whipped cream and coconut.
Spread pie filling into prepared and completely cooled crust.
Spread remainder of whipped cream onto top of pie.
Garnish with toasted coconut.