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Coconut Fudge Pie Recipe

  • 1 refrigerated pie crust
  • 1 - 8 ounce package cream cheese, softened
  • 2/3 cup powdered sugar
  • 1 teaspoon coconut extract
  • 1 - 8 ounce container Cool Whip, thawed & divided
  • 1 1/2 cups sweetened shredded coconut, divided
  • 1 1/2 cups milk
  • 1 - 3.4 ounce box instant chocolate fudge pudding
Coconut Fudge Pie Recipe

  1. Preheat the oven to 450 degrees. Unroll the pie crust and place it in a 9 inch pie plate. Crimp the edges and bake for 10 minutes. Cool.
  2. Beat the cream cheese, powdered sugar, and extract until creamy. Add 2/3 cup Cool Whip and beat again. Stir in 1 cup coconut. Spread in the bottom of the pie shell.
  3. Whisk together the milk and pudding mix. Refrigerate for 3-5 minutes. Spoon gently on top of the coconut filling. Top with the remaining Cool Whip.
  4. Spread the remaining coconut on a baking sheet. Bake at 350 degrees for 4-5 minutes. Stir every minute. Watch carefully so it doesn't burn. Let cool before sprinkling on top of the pie. Store in the refrigerator in a sealed container. Cut into 8-10 slices.

Coconut Fudge Pie Recipe Coconut Fudge Pie Recipe Reviewed by kuji hara on 2:02 AM Rating: 5

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