A coconut cream pie with a pecan praline surprise in the bottom.
|1||Perfect Pie Crust - No Top|
|1/2 cup||Brown Sugar, firmly packed|
|3/4 cup||Pecans, chopped|
|2&1/4 cups||Milk, cold, divided usage|
|2 envelopes||Dream Whip Whipped Topping Mix, dry|
|2 pkgs.||Instant Vanilla Pudding & Pie Filling Mix, dry, 4-serving size|
|1&1/4 cups||Coconut Flakes, divided usage|
Prepare and bake the Perfect Pie Crust - No Top and set aside to cool completely.
Heat the Butter, Brown Sugar and Pecans in a small saucepan, stirring frequently, until butter and sugar are melted and the mixture comes to a boil. Boil exactly 30 seconds. Spread on the bottom of the baked pie crust and set aside to cool completely.
In a large mixing bowl, beat with an electric mixer on high, 1 cup of the Milk with the Vanilla and dry Dream Whip Whipped Topping Mix until topping thickens and forms stiff peaks (could take as much as 6 minutes). Blend in on low speed the remaining Milk and the Instant Vanilla Pudding Mix. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in 1 cup of the Coconut Flakes. Spread in a mound on top of the pecan praline mixture in the bottom of the pie crust. Garnish with remaining coconut. Refrigerate until set, at least 4 hours.
Store leftovers in the refrigerator.
I garnish the pie with toasted coconut I make by baking a thin layer of the remaining coconut, spread in a pie pan, at 350º, 7 to 12 minutes, stirring frequently, until golden brown.
I've also made this with one 4-serving package of Instant Vanilla Pudding mix and one 4-serving package of Instant Coconut Cream Pudding mix and that was good too.
Source: My modification of a Kraft advertisement.
Yield: 1 9" pie
Nutrition Facts per Serving:
36g Fat (52.6% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
1/2 Non-Fat Milk
6 1/2 Fat
1/2 Other Carbohydrates.
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