Wednesday, May 18, 2016


I love coconut cream pie. 

When Friend Janice said she had made a dessert she had never made before so she didn't know how it was going to taste, I told her I must be wearing off on her. I do that all the time. When we asked her what it was, she told us a coconut cream pie. No one at the table minded. How can you go wrong with a coconut cream pie?

When it was time to break for dessert, Janice took the "pie" out of the freezer. Turns out it wasn't a pie like you normally think of - round. It was made in an 8 x 8 - inch square dish.  Oh well, guess a pie doesn't have to be round. It certainly didn't ruin the delicious taste.


1       cup flour
1/2   cup butter, melted
2      tablespoons sugar
1/2   cup chopped pecans

1       8 - ounce pkg. cream cheese, room temperature
1       cup powdered sugar
1       8 - ounce container whipped topping, divided

1        pkg (4 serving size) instant coconut cream pudding
1-1/2 cups cold milk

1        cup coconut, toasted

Preheat oven to 350 degrees F.

Combine the flour, butter, sugar, and chopped nuts and pat in an 8 x 8 - inch square dish.

Bake for 15 - 20 minutes, until just beginning to turn golden. Do not overbake. Cool.

Beat together the powdered sugar and cream cheese til smooth. Fold in 1 cup of the whipped topping. Spread on cooled crust.

Mix the pudding and milk until thickened. Spread over the cream cheese mixture.

Top with the rest of the whipped topping .

Toast coconut. (5 minutes at 325 degrees F. on cookie sheet. Stir as it starts to light brown so that it will brown evenly.) Sprinkle evenly on dessert. 

Refrigerate overnight. Keep refrigerated until ready to serve. Return leftovers to refrigerator.

No comments:

Post a Comment