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Coconut Cream Pie
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Description
This is a thick creamy version of coconut cream pie. It does use pudding mix but has a completely different texture than a pudding-based pie.
Ingredients
- 8 ounces, weight Cream Cheese, Softened
- ⅓ cups Plus 2 Tablespoons Milk
- 16 ounces, weight Cool Whip, Thawed, Divided
- 1 box (4-serving Size Box) Coconut Cream Instant Pudding
- 1 whole Graham Cracker Or Nilla Pie Shell, Store Bought
- ¼ cups Coconut, Toasted
Preparation
Whisk softened cream cheese and milk together until smooth. Add approximately 2/3 of the Cool Whip to the cream cheese mixture (I usually just eyeball it), but do not mix.
Sprinkle the entire package of instant pudding over the cream cheese and Cool Whip mixture. Mix until fluffy and the pudding mix is fully incorporated.
Pour mixture into the pie shell and smooth the top.
Spread or pipe remaining Cool Whip on top of the pie and sprinkle with toasted coconut.
Chill at least 2 hours or overnight.
Enjoy!
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