Coconut-Fudge Cream Pie
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
16
ingredients
- 1 cup sweetened flaked coconut, divided
- 1 (13 ounce) package macaroons, crushed and mixed with
- 2 tablespoons melted butter
- 1 quart heavy cream, divided
- 1⁄4 cup sugar, plus
- 4 tablespoons sugar
- 3 (3 1/2 ounce) packages instant vanilla pudding
- 2 1⁄4 cups cold milk (I use 2 cups to have it set up better)
- 1 1⁄2 teaspoons coconut extract
- 1 (11 3/4 ounce) jar hot fudge
directions
- Preheat oven to 350 degrees.
- Spread 1/2 cup coconut on cookie sheet (ungreased). Bake 8 minutes, stirring occasionally.
- Lightly grease a 9-inch pie pan and either press macaroons into pan forming a crust or make a graham cracker crust.
- Bake crust at 350 degrees for about 10 minutes. Cool.
- In mixing bowl, at high speed, beat 2 1/2 cups cream with 1/4 cup plus 1 T sugar until almost stiff. Reserve.
- In large bowl, mix dry pudding with milk and extract. Stir in toasted coconut. Fold whipped cream into pudding mixture.
- Heat fudge sauce until just warm. (Two minutes in microwave). Spread 2 cups pudding mixture into crust. Spread 1/2 of fudge sauce over pudding layer. Top with remaining pudding mix; then top with rest of fudge sauce. Cover with plastic wrap and chill at least two hours.
- Just before serving, beat remaining cream and sugar until stiff peaks form. Spread over pie. Sprinkle with toasted coconut.
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Reviews
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!