Coconut Cream Pie
With a buttery crust, smooth cream cheese, and a rich coconut topping, it’s perfect for any occasion.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup melted butter
- 2 tbsp sugar
- 1/2 cup chopped pecans optional
- 8 oz cream cheese room temperature
- 1 cup powdered sugar
- 1 cup whipped topping
- 1 small box coconut cream instant pudding
- 1 1/2 cups whole milk
- Remaining whipped topping about 1 cup
- 1 cup toasted coconut
Instructions
- Preheat oven to 350°F. Mix flour, melted butter, sugar, and pecans. Press into a pan and bake for 15-20 minutes. Cool.
- Beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over the cooled crust.
- Mix pudding with milk until thickened. Spread over the cream cheese layer.
- Spread remaining whipped topping over the pudding layer.
- Toast coconut and sprinkle on top.
- Chill for several hours or overnight. Serve chilled and enjoy.