Coconut Cream Pie

This past week, I was in Lancaster, PA for a teacher's conference.  One thing that is true about Lancaster is good food.  And one of the places where we ate, Dienner's, I had a piece of really good coconut cream pie.  It reminded me of my own and the recipe that  good friend, Judy Swinehart, gave me years ago.  It might come in handy during this upcoming holiday season!


Coconut Cream Pie
2 baked, cooled 9" pie crusts
12 oz Cool Whip (I actually do use Cool Whip brand for this as is holds up better)
2 pkgs. Dream Whip (prepared according to box directions)
2 c half and half
2  -  3 oz boxes coconut cream pudding
1/2 pkg (7 oz) shredded coconut


Make Dream Whip according to pkg. directions.  To the prepared Dream Whip add half and half, pudding mix, and most of the coconut.  Put into pie shells. Top with Cool Whip and sprinkle with remaining coconut . . .that has been toasted lightly in the oven.  If you want a really full, thick pie, make 1 1/2 recipes and put into 2 crusts.
**Note - You can make your own homemade whipped cream for this pie and it is delicious! But,it breaks down more quickly . . .so you'll have to eat the pie soon after it's made . . . too bad!!