Serves: 8
Total Calories: 347
1. Chill small mixing bowl and beaters of electic mixer.
2. Finely crush cookies. In large bowl toss together cookies and coconut. Stir in cream of coconut. Spread in crust.
3. In chilled bowl beat créme fráiche on high speed of electic mixer until stiff. Spread over pie. Garnish as desired. Store in refrigerator.
*NOTE: Cream of coconut is a thick sweet mixture made from coconut paste, water and sugar. It's often sold with mixers in the beverage section.
**NOTE: If desired, substitute 3/4 cup whipping cream plus 1/4 cup sour cream for the créme fráiche.
This Coconut Cream Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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