Better than Coconut Cream Pie
MAKE THIS CHOCOLATE TOO
HINT: TO MAKE CHOCOLATE: Substitute coconut Pudding mix for chocolate and replace toasted coconut with chocolate curls.
Better than Coconut Cream Pie
MAKE THIS CHOCOLATE TOO
HINT: TO MAKE CHOCOLATE: Substitute coconut Pudding mix for chocolate and replace toasted coconut with chocolate curls.
Cooking Instructions
- 1
Preheat oven to 350°f. Ground pecans and Walnuts. Mix 2 1/2 cups pecan/nut mixture with softened butter and brown sugar. Press into a greased pie dish. Bake 10 to 15 minutes or until slightly darker on edges and appears done or set. Cool completely.
- 2
While crust is baking; Beat softened cream cheese until smooth. Add in powdered sugar and 1 cup of the Cool Whip. Put in fridge.
- 3
Mix Coconut Pudding mix and 2 cups cold milk. Whisk until mix is dissolved. Put in fridge.
- 4
When crust is cool, top with cream cheese mixture.
- 5
Top cream cheese mixture with Pudding mixture.
- 6
Top Pudding mixture with remaining Cool Whip.
- 7
Line baking sheet with parchment paper. On one half put coconut flakes. On the other half put the remaining nuts. Toast until slightly golden brown.
- 8
Top mixture with toasted coconut and nuts.
- 9
Enjoy! Keep in refrigerator and serve cold!
- 10
HINT: TO MAKE CHOCOLATE: Substitute coconut Pudding mix for chocolate and replace toasted coconut with chocolate curls.
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