Great, easy recipe! I used this recipe for my first attempt at making a cream pie and it turned out perfect! Will make again, but maybe I'll use chocolate pudding, no coconut and I'll put chocolate shavings on top. I used a regular pastry pie crust which I had frozen in my freezer from the last time I made a pie. I baked it about ten minutes at 425 and then let it cool to room temp. before adding the pudding and cool whip mixture. Since it was only an 8" pie crust I used a 3.4 oz (small) box of coconut cream instant pudding, only 1/2 c. sweetened flaked coconut and half of an 8 oz. Cool Whip for the filling. Then I topped it with the other half of the thawed Cool Whip and sprinkled 1/2 c. toasted (not burnt!) coconut on the top and refrigerated it overnight. Turned out very creamy and had the perfect amount of coconut flavor...not too much, nor too little! Thanks for sharing such an awesome recipe!
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Great, easy recipe! I used this recipe for my first attempt at making a cream pie and it...