Ingredients for Decadent Cream Cheese Coconut Pie
- Graham Cracker Crust
- 1 cup (200g) powdered sugar
- 16 ounces (2 x 8 ounce containers) whipped topping
- 8 ounces (225g) cream cheese, softened
- Coconut Extract
- Instant Coconut Cream Pudding Mix
- 2% Low Fat Milk
- Half And Half Cream
- Shredded Coconut
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How to Make Decadent Cream Cheese Coconut Pie
- Preheat oven to 350°F (175°C).
- In a large bowl, beat 8 ounces (225g) of softened cream cheese until smooth. Gradually add 1 cup (200g) powdered sugar, beating until well combined.
- Add 1 teaspoon vanilla extract and beat until fluffy.
- Gently fold in 8 ounces (225g) of whipped topping.
- Pour the cream cheese mixture into your prepared pie crust. Spread evenly.
- In a separate bowl, gently fold 1 teaspoon of vanilla extract into 8 ounces (225g) of whipped topping.
- Spread the whipped topping mixture over the cream cheese layer.
- Spread 1 cup (about 40g) of shredded coconut on a baking sheet and toast in the preheated oven for 5-7 minutes, or until lightly golden brown. Let cool completely.
- Sprinkle the toasted coconut over the top of the pie.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pie to set completely.
- Slice and serve chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
206g
Fat
115g
Carbs
22g
