Coconut-Fudge Cream Pie

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READY IN: 40mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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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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