Coconut cream pie is one of my favourite (and probably only) non-chocolate desserts. There’s something about the pairing of lemon and coconut that makes it fresh and tropical. This dessert is so easy, I’m a bit embarrassed about sharing it.
As for healthy eating tips, this dessert is best shared with a big group of friends or family or, better yet, brought to someone’s house so you can have your taste and don’t have to face the leftovers. Jokes aside, I am working on a dairy free version for us to enjoy.
Ingredients:
- 1-1/3 cups graham crumbs
- 2 Tbsp. sugar
- 1/3 cup butter, melted
- 1/2 a brick PHILADELPHIA Cream Cheese, softened (leave out for 2 hours at room temp)
- 1-3/4 cups milk
- 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding (to make it more lemony, use 1 pkg vanilla and 1 pkg lemon pudding)
- zest from 1lemon
- 3/4 Cup Sour Cream or put a tbsp vinegar in 3/4 C milk and let stand 5 minutes
- 1 1/2 cups thawed Cool whip
- 1/4 cup Coconut, toasted
What to do:
- Heat oven to 350ºF.
- Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- 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.
- Refrigerate 2 hours or until firm. Garnish with toasted coconut, lemon zest and cool whip.
