Princess Pie is something we enjoy when my husband is not here to enjoy it with us. The poor thing never acquired a taste for coconut. The texture isn't something he enjoys, therefore, no Princess Pie for the princesses when we're dining with him:(
Homemade coconut cream pie is something I grew up on and though I don't often have time to make the cream filling (nor do I want to do all that work for something my husband won't even eat), this dessert is an excellent substitute. The homemade crust and toasted coconut sandwich the creamy-coconuty filling and is quite delightful.
Try this dessert with any pudding flavor and omit the coconut and replace it with something complementary....like chopped nuts with chocolate pudding or bananas with vanilla pudding. You might have a new potluck pleaser!
The name Princess Pie was something my mom, sister and I named this 'Cool Coconut Dessert' when we served it to our girls...all three girls are princess-bonkers right now...and they loved that! My mom gave me this recipe. Her recipe puts this in a 9x13 pan and doubles the pudding filling, using two packages and 3 cups of milk. I use an 8x8 inch pan and like the thick layers. Try it both ways and decide for yourself.
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional
Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping
Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)
Mix until thickened. Spread over cream cheese mixture.
Top with remaining tub of whipped topping.
Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.
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