Double Coconut Cream Pie

Double Coconut Cream Pie

PREP TIME: 25 min.

TOTAL TIME: 2 hrs., 55 min.

MAKES: 8 servings

What You Need

Make It

  • HEAT oven to 350ºF.
  • COMBINE cookie crumbs, butter and ¼ cup cream of coconut; press onto bottom of 9-inch pie plate. Bake 10 minutes. Cool completely.
  • MEANWHILE, spread ¼ cup flaked coconut onto bottom of shallow pan; bake 7 to 10 minutes or until lightly browned, stirring frequently.
  • BEAT pudding mixes, milk and remaining cream of coconut in large bowl with whisk 2 minutes. Stir in 1 cup COOL WHIP and remaining flaked coconut; pour into crust.
  • RERIGERATE 2 hours or until firm.
  • TOP with remaining COOL WHIP and toasted coconut just before serving.
  • Size Wise:Balance out your food choices throughout the day so you can have a slice of this creamy tropical pie.
  • Note:Look for the cookies in the Hispanic section of larger grocery stores.
  • Special Extra:Serve this delicious recipe with GOYA® Coconut Water or your favorite prepared KOOL-AID Drink Mix.
Nutrition Info Per Serving
Calories 490
Total fat 21g
Saturated fat 16g
Trans fat 0g
Cholesterol 20mg
Sodium 540mg
Carbohydrate 70g
Dietary fiber 1g
Sugars 50g
Protein 4g
Vitamin A 6%DV
Vitamin C 0%DV
Calcium 6%DV
Iron 0%DV
Discover more products from Kraft & Goya
Discover more products from Kraft & Goya