Toasted Coconut Cream Pie
5 Hr(s) (incl. refrigerating)
20 Min(s) Prep
4 Hr(s) 40 Min(s) Cook
Enjoy this classic southern recipe of Toasted Coconut Cream Pie! The toasted coconut adds a rich depth of flavor for this delicious classic.
What You Need
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10 servings
Original recipe yields 10 servings
14 square shortbread cookies
1/2 cup macadamia nuts
2 Tbsp. butter or margarine, melted
1 can (14 oz.) lite coconut milk
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Let's Make It
1
Heat oven to 350°F.
2
Use pulsing action to process cookies, nuts and 3/4 cup coconut in food processor until cookies and nuts are finely ground and mixture is well blended. Pour into medium bowl. Add butter; mix well. Press onto bottom and up side of 9-inch pie plate.
3
Bake 10 min. or until golden brown. Cool.
4
Beat pudding mixes and milk in large bowl with whisk 2 min. Gently stir in 1 cup of the remaining coconut and 2 cups COOL WHIP; pour into crust. Cover with remaining COOL WHIP; sprinkle with remaining coconut.
5
Refrigerate 4 hours or until firm.
Kitchen Tips
Tip 1
Healthy Living
Save 60 calories and 6g of fat per serving by preparing with 2 pkg. (1 oz. each) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding and COOL WHIP LITE Whipped Topping.
Nutrition
Calories
380
Calories From Fat
0
% Daily Value*
Total Fat 24g
31%
Saturated Fat 17g
85%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 430mg
19%
Total Carbohydrates 42g
15%
Dietary Fiber 2g
7%
Sugars 29g
58%
Protein 3g
6%
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
130%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
10 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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