Amaretto Coconut Cream Pie Recipe | Easy Dessert

Amaretto Coconut Cream Pie

YIELD Makes 8 servings

INGREDIENTS

1/4 cup flaked coconut 1 container (8 ounces) thawed frozen nondairy whipped topping, divided 1 container (8 ounces) coconut cream or vanilla yogurt 1/4 cup amaretto liqueur 1 package (4-serving size) instant coconut pudding and pie filling mix 1 prepared (9-inch) graham cracker pie crust Fresh strawberries and mint leaves (optional)

PREPARATION:

1. Preheat oven to 350°F. To toast coconut, place on baking sheet. Bake 4 to 5 minutes or until golden brown, stirring frequently. Cool completely.
2. Place 2 cups whipped topping, yogurt and amaretto in large bowl. Add pudding mix. Beat with wire whisk or electric mixer at low speed, 1 to 2 minutes or until thickened.
3. Pour pudding mixture into crust; spread remaining whipped topping over filling. Sprinkle with toasted coconut. Garnish with fresh strawberries and mint leaves, if desired. Refrigerate.

This recipe appears in: Pies & Tarts