Coconut Cream Pie
Ingredients
- 1⅔ cups unsweetened flaked coconut, divided
- 1 (3.56-oz) pkg instant vanilla pudding mix
- 2 cups milk
- 1 (8-oz) block cream cheese
- ½ cup powdered sugar
- 1 (5.3-oz) carton coconut Greek yogurt
- 2 tsp coconut extract (or vanilla extract)
- 1 (8-oz) carton frozen whipped topping, thawed and divided
- 1 (9-oz) graham cracker pie crust
Instructions
- Cook 1 cup flaked coconut in a large skillet over medium-high heat, stirring constantly, until golden brown. Cool completely.
- Whisk together pudding mix and milk until pudding mix is dissolved. Chill until thickened.
- Beat cream cheese at medium-high speed with an electric mixer until smooth. Add sugar; beat well. Add yogurt and coconut extract, and beat until well blended.
- Whisk chilled pudding well to remove any lumps. Add to cream cheese mixture, and beat until smooth. Fold in half of whipped topping and remaining ⅔ cup flaked (not toasted) coconut.
- Pour filling into crust, and spread in an even layer. Top with remaining half of whipped topping. Sprinkle with 1 cup toasted coconut.
- Cover and freeze 4 to 6 hours or overnight. Let pie stand 5 to 10 minutes before slicing.
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