May 18, 2013

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Coconut Cream Pie

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 stick plus 3 tbsp. Margarine softened
  • 1/4 cup brown sugar
  • 1 cup finely chopped nuts
  • 1 1/2 cups toasted coconut (toast in a skillet over low heat, stirring
    constantly
  • 1 (8 ounce) cram cheese
  • 1 cup confectioners sugar
  • 12 oz. Container of cool whip
  • 2 (3 ounce) boxes regular coconut pie filling
  • 3 cups milk
  • 1 tsp. Vanilla

    Directions

    Crust:



    1. Combine flour, 1 stick of margarine, brown sugar and nuts. Mix well.
    Press mixture into a 9x13 inch baking dish, covering bottom and pushing
    about 1/2 inch up sides. Bake at 350 degrees for 8-10 minutes. Cool
    First layer: Blend cream cheese, confectioners sugar and 1 cup of Cool
    Whip. Spread over cooled crust.



    Second layer:



    2. Mix pie filling with milk and cook according to directions.
    Remove from heat, add Vanilla, 1 cup toasted coconut and margarine. Cool and spread on cream mixture.



    Third layer:



    3. Spread remaining Cool Whip for top layer and sprinkle with remaining toasted coconut. Cover and refrigerate overnight.
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