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Pies & Tarts distinguish themselves based on the fruits that are added. Most pies and tarts have a creamier layer underneath the fruit topping.
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Amaretto Coconut Cream Pie
by the Editors of Easy Home Cooking Magazine
Amaretto Coconut Cream Pie
Yield: Makes 8 servings
Ingredients:
1/4
cup flaked coconut
1
container (8 ounces) thawed frozen nondairy whipped topping, divided
1
container (8 ounces) coconut cream or vanilla yogurt
1/4
cup amaretto liqueur
1
package (4-serving size) instant coconut pudding and pie filling mix
1
prepared (9-inch) graham cracker pie crust
Fresh strawberries and mint leaves (optional)
Preparation:
1.
Preheat oven to 350°F. To toast coconut, place on baking sheet. Bake 4 to 5 minutes or until golden brown, stirring frequently. Cool completely.
2.
Place 2 cups whipped topping, yogurt and amaretto in large bowl. Add pudding mix. Beat with wire whisk or electric mixer at low speed, 1 to 2 minutes or until thickened.
3.
Pour pudding mixture into crust; spread remaining whipped topping over filling. Sprinkle with toasted coconut. Garnish with fresh strawberries and mint leaves, if desired. Refrigerate.
This recipe appears in: Pies & Tarts
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Amaretto Coconut Cream Pie." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/amaretto-coconut-cream-pie-recipe.htm> 16 May 2008.
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