Coconut Cream Pie I
Coconut Cream Pie I takes roughly 1 hour and 15 minutes from beginning to end. One portion of this dish contains around 17g of protein, 74g of fat, and a total of 1292 calories. This recipe serves 8. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up whipped topping, vanilla pudding mix, milk, and a few other things to make it today. Coconut Cream Pie With Whipped Coconut Milk Topping, Tropical Coconut Cream Pie in Coconut Cookie Crust, and Coconut Cream Pie with a Coconut Cookie Crust are very similar to this recipe.
Instructions
In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding.
Pour the combination into the prepared pie crust.
Spread the remainder of the nondairy whipped topping on top of the pie.
Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.
Recommended wine: Vin Santo, Late Harvest Riesling, Lambrusco Dolce
Coconut Cream Pie works really well with Vin Santo, Late Harvest Riesling, and Lambrusco Dolce. These wines are all sweet, which is important since wine should usually be sweeter than the food you're pairing with it. The Vineyards Late Harvest Riesling with a 5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.
![Vineyards Late Harvest Riesling]()
Vineyards Late Harvest Riesling
Pale yellow in color, the nose opens with aromas of fresh pineapple, juicy nectarine and citrus notes. The wine fully coats the palate expressing vibrant flavors of orange blossom, tart granny smith apple and honeycomb. A long finish displays the perfect balance of sweetness and mouth-watering acidity, inviting another sip.