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Pie: Coconut Cream Pie

Source of Recipe


Beanbag






List of Ingredients



• 1 2/3 cups graham cracker crumbs
  
• 1/4 cup sugar
  
• 1/3 cup butter or margarine, melted
  
• 1 (8 ounce) package cream cheese, softened
  
• 1 cup cream of coconut
  
• 1 (3.4 ounce) package cheesecake instant pudding mix
  
• 1 (6 ounce) package frozen sweetened flaked coconut, thawed
  
• 1 (8 ounce) container frozen whipped topping, thawed
  
• 1 cup whipping cream
  
• Garnish: sweetened flaked coconut
  






Instructions



1. Stir together first 3 ingredients; press mixture evenly in bottom and up sides of a 9" pieplate. Bake at 350 for 8 minutes; remove to a wire rack, and cool completely.
   
   
2. Beat cheese and cream of coconut at medium speed with an electric mixer until smooth. Add pudding mix, beating until blended. Stir in coconut; fold in whipped topping. Spread cheese mixture evenly into prepared 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.