Kathy's Coconut Pecan Pie
"This is a very light and at the same time rich pie. This recipe was given to a friend who passed it along to me and I have fixed it many times."
- Ready In:
- 10mins
- Ingredients:
- 6
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 (8 ounce) package cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk (Eagle brand)
- 1 (12 ounce) container Cool Whip
- 1 graham cracker crust
- 8 ounces angel flake coconut
- 1⁄2 cup chopped pecans
directions
- Blend cream cheese and condensed milk until well blended.
- Fold in Cool Whip and pour into graham cracker crust.
- Toast coconut and pecans at 350°F between 8 and 10 minutes.
- Cool thoroughly and place on top of pie.
- Chill pie for 4 hours or more until set.
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Reviews
-
This did not work at all for me. I followed the directions exactly...the pie didn't set and 8 oz of coconut was WAY to much to fit on the top. DH liked the taste, but had to slop it into a bowl to eat it. -
I'm not a big fan of coconut, but I needed a pie recipe, IN A HURRY, so I tried this. I was so surprised at how light and how GREAT it was. It is certainly a KEEPER! Thank you so much for sharing! -
I wasn't sure how much or little I would like this pie but it was tremendously light and you kept wanting more. Great job! Debbie
RECIPE SUBMITTED BY
Margie Brock
Effie, La
I live in Louisiana and am the office manager for a plant nursery. Love to cook. My favorite cookbook is New Southern Living by Nathalie Dupree. If I had a month off I would finish testing all of my new recipes.
I have been testing quite a few of the new ones I have found on Recipezaar. There are a lot of great cooks here.
