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Coconut Cream Cheese Pie

Source of Recipe


From "The Coastal Living Cookbook"






List of Ingredients



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






Instructions



1. Stir together first 3 ingredients; press mixture evenly in bottom and up sides of a 9-inch pie plate. Bake at 350º F 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.
   
   
3. Beat whipping cream with an electric mixer until soft peaks form; spread evenly over top of pie. Garnish, if desired.
   
   Yield: One 9-inch pie