This is a recipe that I use when I make a coconut creme pie but I converted it to a 13×9. It is very rich but you just want to keep eating it. The nutty crust is the real stand-out in this recipe along with the creamy coconut pie filling. This is achieved by using the half and half instead of milk.
We love that Judy made this into a coconut cream sheet pie rather than a regular pie. Each layer is delicious! The bottom is crunchy and nutty. The next layer has a hint of tanginess from the cream cheese. Sweet and creamy, the coconut pie filling layer is luscious. Fluffy with sweet bits of toasted coconut in every bite, the top layer is divine.
1 c walnuts, chopped fine
1 c all-purpose flour
1 stick butter, softened
8 oz cream cheese, softened
1 c powdered sugar
16 oz Cool Whip lite, thawed
3 3/4 c half and half
2 pkg coconut cream pie filling/pudding (the kind you cook), 3.4 oz each
1 c shredded coconut
To Make this Recipe You’Il Need the following ingredients:
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