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Graham Cracker – Coconut Cream Pie
Makes 8 servings.

Crust
1-2/3 - cup graham cracker crumbs
1/4 - cup sugar
1/3 - cup butter, melted

Filling

1 - package cream cheese (8 ounces), softened
1 - cup cream of coconut
1 - package instant cheesecake pudding mix (3.4 ounces)
1 - package coconut flakes (6 ounces)
1 - container frozen whipped topping, thawed (8 ounces)
1 - cup whipping cream

Preheat oven to 350° F.

  • In a mixing bowl, add the graham cracker, sugar, and butter. Mix. 
  • Pour graham cracker mixture in a 9-inch pie-plate. 
  • Press evenly on the bottom and along the sides. 
  • Place pie shell in oven and bake for 8 minutes. 
  • Then remove from oven and completely cool on a wire rack.
  • In a electric mixer bowl, add the cream cheese and cream of coconut. 
  • Beat on medium speed until smooth. 
  • Add the pudding mix and continue to beat until blended. 
  • Stir in the coconut and fold in the whipped topping. 
  • Spread coconut mixture into the prepares crust. Cover, place in refrigerator, and chill for 2 hours.
  • Finally, in the electric mixer bowl, beat the whipping cream at medium speed until soft peaks form. 
  • Spread evenly across the pie’s top. 

* Pie Making Tips >>

* Check Authentic Pennsylvania Dutch Pie Recipes...

 

 
 
 
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