1 can (16-oz) lemon pie filling
1 pkg (4-serving size) instant coconut cream pudding mix
1 cup sour cream
3/4 cup milk
1 graham cracker pie crust
1/4 cup flaked coconut
Whipped cream
Preheat oven to 325 degrees.
In a mixer bowl, beat the pie filling pudding mix, sour cream and milk at medium speed 3 to 4 minutes until smooth. Pour into the graham cracker crust. Refrigerate for 15 minutes.
Spread coconut on a baking sheet and bake at 325 degrees 8 to 10 minutes or until golden brown; cool.
Cover top of pie with the coconut and garnish as desired with the whipped cream.
1 cup sour cream
3/4 cup milk
1 graham cracker pie crust
1/4 cup flaked coconut
Whipped cream
Preheat oven to 325 degrees.
In a mixer bowl, beat the pie filling pudding mix, sour cream and milk at medium speed 3 to 4 minutes until smooth. Pour into the graham cracker crust. Refrigerate for 15 minutes.
Spread coconut on a baking sheet and bake at 325 degrees 8 to 10 minutes or until golden brown; cool.
Cover top of pie with the coconut and garnish as desired with the whipped cream.
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