Princess Pie Coconut Cream Pie Recipe 445
PRINCESS PIE (COCONUT CREAM PIE)
Looks easy! No bake except for the crust and toasting the coconut :)
Provided by Carolyn Slinkard
Categories Pies
Time 45m
Number Of Ingredients 12
Steps:
- 1. Layer one (crust): Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.
- 2. Layer 2: Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
- 3. Layer 3: Mix until thickened. Spread over cream cheese mixture. Top with remaining tub of whipped topping. Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.
PRINCESS PIE (COCONUT CREAM PIE) RECIPE - (4.4/5)
Provided by á-6498
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Crust: Mix crust ingredients and pat in an 8x8 inch pan. Bake 15-20 minutes, until just beginning to turn golden. Do not over bake. Filling: Beat together sugar and cream cheese. Fold in 1 cup whipped topping. Spread on cooled crust. Combine pudding and whole milk. Mix until thickened. Spread over cream cheese mixture. Top with remaining whipped topping. Sprinkle toasted coconut evenly on dessert. Refrigerate.
COCONUT CREAM CAKE AKA PRINCESS PIE
I found this recipe on facebook and have made it a couple of times. Yummy!! Just gets better every day. Of course you need to keep it in the frig. My friends and family love it, even those who aren't very fond of coconut. Definitely "family tested"
Provided by Marcia Wickham @itsakeeper
Categories Cakes
Number Of Ingredients 10
Steps:
- CRUST: Mix first 4 (crust) ingredients and pat into 9 x 13" baking pan. Bake at 350 'till just turning golden brown. Do not over bake. Set aside to cool.
- Layer 2: Beat together Cream cheese & powdered sugar then fold in 2 cups whipped topping. Spread on cooled crust
- Layer 3: Mix together milk and pudding mix. Whisk 'till thickened. Spread over cream cheese layer.
- Spread remaining whipped topping over pudding layer.
- Topping: Spread coconut in shallow baking pan. Bake at 350 7 to 10 min. or until lightly browned, stirring frequently. Sprinkle toasted coconut over top and refrigerate.
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