Classic Coconut Cream Pie

Dive into the sweet, creamy world of our Classic Coconut Cream Pie, where the rich flavors of coconut cream blend seamlessly with a buttery crust. Each layer of this pie is crafted to deliver a harmonious blend of textures, from the crunchy pecans in the crust to the velvety cream cheese filling, topped off with a light and airy whipped topping.

Ingredients:

• For the Crust:
  • 1 cup flour
  • 1/2 cup butter, melted
  • 2 Tbs sugar
  • 1/2 cup chopped pecans (optional)
• Layer Two:
  • 8 ounces cream cheese, room temperature
  • 1 cup powdered sugar
  • 1 cup whipped topping
• Layer Three:
  • 1 small package coconut cream instant pudding
  • 1 1/2 cups whole milk
• Topping:
  • Additional whipped topping
  • 1 cup coconut, toasted

Directions:

1. Preheat oven to 350°F (175°C). Mix flour, melted butter, sugar, and pecans. Pat into an 8×8 inch pan and bake for 15-20 minutes until golden.
2. Beat sugar and cream cheese together. Fold in whipped topping. Spread on cooled crust.
3. Mix coconut cream pudding and milk until thickened. Spread over cream cheese layer.
4. Top with additional whipped topping and sprinkle toasted coconut. Refrigerate.

Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes Kcal: 350 kcal | Servings: 8 servings