Lemon Coconut Cream Summer Bliss (Print Version)
# Ingredients:
→ Crust
01 -
1.5 cups graham cracker crumbs
02 -
0.25 cup granulated sugar
03 -
0.5 cup melted butter
→ Coconut Layer
04 -
8 oz cream cheese, softened
05 -
1 cup powdered sugar
06 -
1 cup coconut cream or thick coconut milk
07 -
1 cup whipped topping or whipped cream
→ Lemon Layer
08 -
1 can (14 oz) sweetened condensed milk
09 -
0.5 cup fresh lemon juice
10 -
1 tsp lemon zest
11 -
3.4 oz instant lemon pudding mix
12 -
1.5 cups cold milk
→ Topping
13 -
1.5 cups whipped topping or whipped cream
14 -
0.5 cup toasted sweetened shredded coconut
# Instructions:
01 -
Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press into a 9-inch dish to form the crust and chill for 15 minutes.
02 -
In another bowl, beat softened cream cheese and powdered sugar until smooth. Mix in coconut cream and gently fold in whipped topping. Spread this coconut layer over the chilled crust.
03 -
In a separate bowl, whisk together instant lemon pudding mix, cold milk, lemon juice, and lemon zest until thickened. Pour this lemon mixture over the coconut layer and smooth the surface.
04 -
Top the pie with whipped cream and sprinkle with toasted coconut.
05 -
Chill the pie in the refrigerator for at least 4 hours or overnight before slicing and serving.