PRALINE COCONUT CREAM PIE
Steps:
- Heat pecans, butter and brown sugar in small sauce pan until butter and sugar are melted and mixture comes to a boil. Boil exactly 30 seconds. Spread on bottom of pastry shell. Cool. Beat whipped topping mix, 1 cup of the milk and vanilla in large bowl with electric mixer on high speed about 6 minutes or until topping thickens and forms peaks. Add remaining 1 1/4 cups milk and pudding mixes. Blend on low speed. Beat on high speed 2 min: scraping bowl occasionally. Stir in 1 cup of the coconut. Spoon into pastry shell. Refrigerate at least 4 hours or until set. Garnish with remaining 1/3 coconut.
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Terrence Kinard
[email protected]Yum!
Anime Gal
[email protected]This pie was easy to make and turned out great! The filling was creamy and flavorful, and the crust was flaky and buttery. I would definitely recommend this recipe.
Amir Hamnza
[email protected]I made this pie for a party and it was a huge hit! Everyone loved the unique flavor combination of the praline and coconut. I will definitely be making this pie again.
Kaysar hossan
[email protected]This pie was absolutely delicious! The praline coconut cream filling was rich and flavorful, and the crust was perfectly flaky. I would definitely recommend this recipe to anyone looking for a special dessert.