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Coconut Cream Pie

Coconut Cream Pie

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The Hawthorne Inn

Yield: 8 servings.

For crust:

1 1/2 cups shortbread cookie crumbs>

1 cup sweetened flaked coconut>

1/2 cup (1 stick) butter, melted>

For filling:

3 cups half-and-half>

2 (4-serving-size) boxes instant vanilla >pudding mix>

1 cup sweetened flaked coconut>

1/2 cup crushed pineapple, well drained>

2 cups frozen nondairy whipped topping, >thawed (about 2/3 of an 8-ounce >container)>

Toasted coconut, for garnish>

To prepare crust:> Preheat oven to 350 degrees. Combine cookie crumbs, coconut and butter; mix well. Press mixture firmly into a 9-inch deep-dish pie plate. Bake 10 minutes or until browned. Let cool.

To prepare filling:> Pour half-and-half into a large bowl. Add pudding mix; whisk until well mixed and thick. Stir in coconut. Pour into crust and smooth top; chill until firm.

Gently fold pineapple into whipped topping; spread over pie. Chill well. Before serving, sprinkle with toasted coconut.

PER SERVING:> 509 calories; 36g fat (64 percent calories from fat); 20g saturated fat; 80mg cholesterol; 5g protein; 42g carbohydrate; 20g sugar; 1g fiber; 370mg sodium; 108mg calcium; 239mg potassium.

Testers' note: The pineapple gives the whipped topping a slightly clotted appearance. We used the remaining 1 cup of topping to "frost" the pie, giving the top a smooth finish.>

Satisfy your cravings

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