When it comes to pie recipes, this classic coconut pie recipe takes the blue ribbon. Perfect for a warm summer night, this tropical filling is dense and not overly sweet. The use of a refrigerated pie crust makes it easy and the whipped cream makes it fun and stunning. We think the toasted coconut topping is a must, as it adds a crunchy texture, nutty flavor, and a gorgeous golden-brown garnish.
Ingredients and Directions:
For the Crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans – optional
Mix and pat in an 8×8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping
Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)
Mix until thickened. Spread over cream cheese mixture.
Top with remaining tub of whipped topping.
Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.