Email to Stella      

Alabama's Coconut Creme Pie

Source of Recipe

Jeannie Walker


List of Ingredients

1/2 cup chopped pecans
1/3 cup butter or margarine
1/3 cup light brown sugar, packed
2-3/4 cup cold milk
1 tsp. vanilla
2 pkgs. instant vanilla pudding and pie filling
2 env. whipped topping mix
1 baked 9 inch pastry shell, cooled
1-1/3 cup Angel Flake coconut




Recipe

Heat pecans, butter and brown sugar in small saucepan until butter and sugar are melted and mixture comes to a boil. Boil exactly 30 seconds.


Spread on bottom of pastry shell. Cool. Beat whipped topping mix, and l cup of the milk and vanilla in large bowl on high speed of mixer about 6 minutes or until topping thickens and forms peaks. Add remaining milk and pudding mixes. Blend on high speed 2 minutes, scraping bowl occasionally. Stir in l cup of coconut. Spoon mixture into pastry shell.


Refrigerate at least 4 hours or until set. Garnish with remaining coconut. Store in refrigerator.