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coconut cream cheese pie

(1 rating)
sugarshack avatar
Recipe by
Gail Welch
@sugarshack
Carthage, TX

Another recipe that was given to me by my co-worker, the preacher's wife. Whenever I take this to a function I am always asked for the recipe and am happy to share such a delicious dessert.

(1 rating)

Ingredients For coconut cream cheese pie

  • CRUST
  • 1 c
    all purpose flour
  • 1 stick
    margarine
  • 1 c
    pecans, chopped
  • FIRST LAYER
  • 1 lg
    cream cheese (8 oz)
  • 1 1/2 c
    powdered sugar
  • 1 Tbsp
    vanilla
  • SECOND LAYER
  • 2 sm
    instant french vanilla puddings
  • 2 1/2 c
    milk
  • 3 Tbsp
    cool whip
  • 1 1/2 c
    coconut, toasted
  • TOPPING
  • 1 sm
    cool whip (enough to cover pie)
  • 1/2 c
    coconut, toasted

How To Make coconut cream cheese pie

  • 1
    Mix and press ingredients for the crust in a lightly greased (or spray with Pam) 9in x 11in. Pyrex dish. Bake at 350 degrees until light brown; then cool.
  • 2
    Toast 2 cups coconut and set aside. (350F in shallow pan) Note: 1 1/2 cups will be used in the 2nd layer. Reserve 1/2 cup toasted coconut for topping.
  • 3
    Mix all ingredients for the first layer until creamy and spread on cooled crust.
  • 4
    Mix all ingredients together for the second layer and spread on cream mixture.
  • 5
    Top with Cool Whip and sprinkle with 1/2 cup toasted coconut.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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