Decadent Cream Cheese Coconut Pie Recipes

DECADENT CREAM CHEESE COCONUT PIE

Steps:

• Place powdered sugar, cool whip, cream cheese and extract in mixing bowl and beat until smooth and creamy. Spread in pie shell, covering sides as well as the bottom.
• Beat until well blended and then pour on top of cream cheese layer. Sit aside to firm up.
• Spread coconut on cookie sheet and toast lightly in oven (watch carefully and stir if necessary) - let cool.
• Mix extract into cool whip. Layer over pie filling. Add toasted coconut to top. Refrigerate and enjoy a most decadent dessert.

COCONUT CREAM PIE DELUXE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Mix 1 stick softened butter with 1 cup flour and 1 cup minced walnuts. Mix thoroughly. Spray lightly a 13 x 9 glass pan. Press mixture evenly into bottom of the pan. Bake for 13-15 minutes depending on your oven. You just want to see slight brown on the edges. Completely cool.
• 3. Put 1 cup shredded coconut in a small skillet and toast lightly. Set aside to cool.
• 4. Beat 1 package softened cream cheese with 1 cup powdered sugar. Mix by hand then whip it for a few minutes with an electric mixer until fluffy. Fold in 1/3 of the whipped topping into the mixture and set aside.
• 5. After crust is cool spread Cool Whip/cream cheese mixture onto crust using smooth strokes.
• 6. In heavy bottom pot put in both packages of coconut cream pudding and milk; whisk. Slowly bring to a boil being careful not to burn the bottom. Set aside to cool.
• 7. Spread cooled pudding onto crust mixture. Spread the rest of the Cool Whip on top.
• 8. Sprinkle with toasted coconut. Chill for at least two hours or overnight. Keeps for days.