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Quick Coconut Cream Pie

3/20/2012

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When spring hits, my mind always bends towards cream pies.  There is something about this creamy icebox delight that keeps my family members coming back for just one more slice.  This recipe is quick and easy and can be done in minutes.  I do use the cook and serve pudding because it adds a rich flavor that borders on semi homemade. 

This recipe is by far the favorite recipe of my youngest child.  In fact, he requested it the other day, and I immediately thought of you, dear reader, as I was completing the finishes on the pie.  I knew immediately upon arising, I must get on and share this with you quick so your family can delight in this fabulous pie. 

I do make my own pie crust that can be made with most cereals or graham cracker lying around.  Hence, another way to use up those cereals your kids may not enjoy.  This recent pie crust was made with Rice Crispies.  It came out delightfully crunchy and didn't overpower the delicate filling.

* one graham cracker pie crust, or make the following:
1 1/2 cups favorite cereal or graham crackers
4 tab. butter or marjarine melted
1/4 cup sugar

In a food processor add cereal or graham crackers and sugar.  Whirl until crushed.  Add butter or margarine.  Place into pie pan and press up the sides with your fingers.  Bake at 375 for 8 minutes.  Let cool.

Filling:
1 small package of cook and serve coconut cream pie pudding
1 1/2 cups of milk
1 8 oz. container of cool whip
1 1/2 cups of coconut

In a sauce pan add milk, 1/2 cup of coconut, and pudding.  Cook on low until thick.  Pour into cooled pie crust and sent in refrigerator while completing the following steps.  Take another 1/2 cup and toast lightly in your toaster oven until golden brown.  It is best to set your oven on 375, and toss lightly every 5 minutes to ensure even coating and retard burn.  Open cool whip and toss in the remaining 1/2 cup of coconut.  Mix well.  Place on cooled pie and top with toasted coconut.  Yum!
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    Today 1 in 7 families, 46 million people, rely on food pantries and meal service programs to feed themselves and their families. Hunger exists in literally every county in America, It's an urban problem, it's a suburban problem, and it's a rural problem. People who come to food banks are hard workers. They are employed. They are the school bus drivers, lab techs, receptionists, and sanitation engineers.They just can't make ends meet. Find nutritious ways to do that here.

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    Valerie Bourbour is a writer/blogger and certified English teacher.  She enjoys finding new recipes that are thrifty so that readers can create desired food budgets in today's economy.

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