COCONUT CHEESECAKE CREAM PIE #CHEESE #DESSERT

COCONUT CREAM PIE. A day or two ago my sister and I were arranging out what pies we needed at the sweet table for Thanksgiving. I kid you not, our pie rundown was longer than the supper list, haha.

Its a well known fact that I adore no prepare pie plans. You can make it the day preceding to save time on Thanksgiving day. Or on the other hand make it for an occasion or assembling early.

I am almost certain that everybody needs this coconut cream pie for Thanksgiving. It's a basic formula that anybody can make and the taste is mind boggling, and it's so light and velvety.

I've never been a fanatic of making cream pies sans preparation (otherwise known as without the moment pudding blend). I feel like they never turn out flavor and surface savvy. Possibly I simply have not discovered the formula. Yet, meanwhile, I will make my pies with pudding blend and cream cheddar, and in some cases Cool Whip as well!

Ingredients :

1 ready-to-use Nilla Wafer crust
2 boxes (3.4 oz each) coconut instant pudding
2 cups half & half milk
1 bar (8 oz) cream cheese, softened
1/3 cup granulated sugar
1 tub (8 oz) Cool Whip
toated coconut for garnish

Instructions :

In a bowl, combine the dry pudding mix powder with the half & half. Stir with a wire whisk until completely combined and creamy. Let it sit for a few minutes so it can thicken up. Evenly spread 1 1/2 cups of the mixture into the prepared pie crust (this is the 1st layer). Set aside the remaining.
In a separate bowl, combine cream cheese and sugar and beat with a handheld blender until combined. Fold in the Cool Whip and stir, using a spatula, until completely combined. Add half of this mixture to the remaining banana pudding mix. Stir together until combined and add to the pie crust (as the 2nd layer).
Spread the remaining cream cheese mixture on top (for the 3rd layer). Cover with the enclosed lid and let refrigerate for at least 8 hours, but preferably overnight.
When ready to serve make the toasted coconut and sprinkle on top of the pie. Heat oven to 325 degrees. Spread 1 cup (or however much you want) of shredded sweetened coconut on a cookie sheet and bake for 4 minutes, stir the coconut around, and bake for another 4 minutes or so until the coconut is browned and toasted. Watch it carefully!

Recipe Notes :

This recipe does make a tall pie. You will be able to get it all in the pie crust but if you prefer a shorter, more even (with the top of the pie crust) pie, then buy 2 pie crusts and divide the mixture between the two. DO NOT double the other ingredients.
If you prefer to not use Cool Whip then beat together 1 cup of heavy whipping cream + 3 tablespoons of powdered sugar until thickened and stiff peaks form.

For more detail : http://bit.ly/32UDbn8