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By novrain62

Apr 24, 2011
with PHOTOCOPA

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Description

Lemon-Coconut Cream Pie

Prep time: 10 minutes
chilling time 15 minutes
baking time 8 to 10 minutes Servings: 8

INGREDIENTS:

* 1 (16-ounce) can lemon pie filling
* 1 cup sour cream
* 3/4 cup milk
* 1 (3.4-ounce) package instant coconut cream pudding mix
* 1 (6-ounce) ready-to-use graham cracker crust
* 1/4 cup shredded sweetened coconut
* Aerosol nondairy whipped topping
* Chopped Macadamia Nuts

Directions

*
1
Preheat oven to 325°F. Combine lemon pie filling, sour cream, milk and instant pudding mix in a large bowl. Beat with electric mixer set at medium speed until smooth, about 3 to 4 minutes. Pour mixture into crust. Refrigerate 15 minutes.
*
2
Meanwhile, spread shredded coconut on a large baking sheet. Bake until golden, about 8 to 10 minutes; let cool.
*
3
Decorate edge of pie with whipped topping. Sprinkle with toasted coconut.

Recipe(s) here:
http://www.grandmaskitchen.com/recipes/traditional-cakes-pies/lemon-coconut-cream-pie/