Easy Lemon-Coconut Cream Pie

165 12 servings, 1 piece (110 g) each
Recipe By
1
(0) 0 Reviews
Prep Time
15
min.
Total Time
2
hr.
45
min.
Servings

12 servings, 1 piece (110 g) each

What You Need

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Make It

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  • Heat oven to 350ºF.
  • Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
  • Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in lemon zest, yogurt and 1-1/2 cups Cool Whip. Spoon into crust.
  • Refrigerate 2 hours or until firm. Garnish with remaining Cool Whip and coconut just before serving.

Special Extra

Garnish with lemon slices.

How to Toast Coconut

Heat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Or, spread onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute.

Servings

  • 12 servings, 1 piece (110 g) each

Nutritional Information

Serving Size 12 servings, 1 piece (110 g) each
AMOUNT PER SERVING
Calories 250
% Daily Value
Total fat 13g
Saturated fat 9g
Cholesterol 30mg
Sodium 390mg
Carbohydrate 32g
Dietary fibre 1g
Sugars 23g
Protein 3g
   
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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