Amaretto Coconut Cream Pie the Editors of Publications International, Ltd.
Amaretto Coconut Cream Pie
Makes 8 servings
|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)|
- 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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