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Easy Lemon-Coconut Cream Pie
Easy Lemon-Coconut Cream Pie

Easy Lemon-Coconut Cream Pie

2 Hr(s) 45 Min(s)
15 Min(s) Prep
2 Hr(s) 30 Min(s) Cook
Enjoy Easy Lemon-Coconut Cream Pie, even if the day is packed. This lemon-coconut cream pie is easy as can be; it takes just 15 minutes to prep. After that, all the work you need to do is to let it chill in the refrigerator.
What You Need
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8 servings
Original recipe yields 8 servings
1-1/3 cups cookie or cracker crumbs (graham, chocolate water or gingersnap)
2 Tbsp. sugar
1/3 cup butter, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-3/4 cups milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
zest from 2 lemons
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cups thawed COOL WHIP Whipped Topping, divided
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
1
Heat oven to 350ºF.
2
Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
3
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in lemon zest, sour cream and 1-1/2 cups COOL WHIP. Spoon into crust.
4
Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and coconut just before serving.
Nutrition
Calories
430
Calories From Fat
0
% Daily Value*
Total Fat 25g
32%
Saturated Fat 16g
80%
Trans Fat 0.5g
Cholesterol 55mg
18%
Sodium 600mg
26%
Total Carbohydrates 48g
17%
Dietary Fibers 0.934g
Sugars 36g
72%
Protein 5g
10%
Vitamin A
25%
Vitamin C
0%
Calcium
8%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 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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