Cream Pies

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 3 1/2 ounces unsweetened dried shredded coconut (1/2 of a 7 oz. bag)
• 1/4 cup chopped almonds, toasted
• 1 egg
• 2 cups milk
• 2 cups half-and-half cream (which every one you choose) or 2 cups cream (which every one you choose)
• 2 (3 ounce) packages cook and serve sugar-free instant chocolate pudding mix
• 1 sugar-free milk chocolate candy bar, chopped
• 1 (8 ounce) container cool whip free (or splenda-sweetened whipped cream)

Recipe

• 1 preheat the oven to 375°. in a small bowl, stir together coconut, almonds and egg with a fork until all the coconut is coated. press into the bottom and up the sides of sprayed 9" pie plate. bake 10 minutes. cool completely.
• 2 prepare the chocolate pudding (don't sub in instant, it's not the same.) remove from heat and pour into shell.
• 3 place a layer of plastic wrap on the surface of the pie to prevent a skin from forming. refrigerate until completely chilled.
• 4 when serving, pipe whipped topping onto the pie. with a vegetable peeler, make chocolate curls or chop until chocolate is very fine. sprinkle on the whipped topping.
• 5 for coconut cream pie: substitute vanilla pudding; stir in 1 teaspoons coconut extract and 1 cup unsweetened coconut. garnish with whipped topping and toasted coconut.
• 6 for a banana cream pie, substitute vanilla pudding for the chocolate; cool the pudding to room temperature. form two layers - bananas, 1/2 the pudding and repeat. top with whipped topping.