Monday, August 15, 2011


Recently we hosted a Revival meeting at our church. My husband's brothers and lots of other family members traveled in from other states to do the special music and the preaching. Many of them stayed with us for several days. I wanted to be "on the ball" with meal plans this time! I knew coconut cream was a favorite pie choice for a few of them, so decided on this one. Then I asked my husband of 31 years what his favorite pie was. I thought it would be nice to make his favorite as well. What a surprise it was to me, to hear him say COCONUT CREAM! 31 years.... How did I not know that? I would have said Pumpkin! Wow, you learn something new every day, I guess! I have to confess, coconut cream pie is my LEAST favorite pie. So all I had to go on for a review was the truthfulness of our dinner guests! The pie got cleaned up, so it must have been pretty good! They all gave it a thumbs up! So if you have a hankerin' for coconut cream pie and want something a little different than the normal "pudding" type variety - this one is a real keeper!


1 pkg graham crackers, crushed
1/4 cup sugar
1/3 cup butter, melted

1/4 cup sweetened, flaked coconut

1 (8 oz) pkg cream cheese, softened
1 cup cream of coconut (sold in beverage flavoring section)

1 (3.4 oz) pkg cheesecake flavor, instant pudding mix
1 (6 oz) pkg sweetened, flaked coconut
1 (8 oz) container, frozen whipped topping, thawed
1 cup heavy whipping cream

Preheat oven to 350.
  • Stir together (first 3 ingredients) graham cracker crumbs, sugar and melted butter. Press mixture into bottom and up the sides of a 9" pie plate. Bake at 350 for 8 minutes. Remove to a wire rack and let cool completely. 
  • Meanwhile, bake 1/4 cup sweetened, flaked coconut in a single layer in a shallow pan for 6 - 8 minutes or until lightly toasted, stirring occasionally. Remove from oven and set aside for garnish.
  • Beat cream cheese until creamy. Add cream of coconut and continue beating at medium speed with an electric mixer until smooth. Add dry pudding mix, beating until blended.
  • Stir in the 6 oz portion of flaked coconut. Fold in thawed, whipped topping. Spoon into prepared, cooled crust. Cover and chill 2 hours or until set.
  • Beat heavy whipping cream at high speed until soft peaks form. Spread over top of pie. Sprinkle with toasted coconut.

1 comment:

taylormom2six said...

This is my moms favorite, have to try it this Thanksgiving! Looks good, allthough I must admit, it's not on my top 20 of pie flavors either.

Phil. 4:13