Amaretto Coconut Cream Pie
the Editors of Publications International, Ltd.
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
- 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.
- 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.
- 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.
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