Creamy Lime Colada Pie
Tropical flavors abound in a dreamy, creamy pie made easy in a frozen pie crust.
1 frozen deep dish pie crust (from 12-ounce package) (e.g. Pillsbury®
1 (3 ounce) package cream cheese, room temperature
1 (4-serving size) box coconut cream instant pudding and pie filling mix
2/3 cup milk
1 (6 ounce) can frozen limeade concentrate, thawed
few drops green food color, if desired
1 1/2 cups frozen (thawed) reduced-fat whipped topping
3 tablespoons flaked or shredded coconut, toasted*
Preheat oven to 400°F (204°C). Bake and cool crust as directed on package for One-Crust Baked Shell.
In medium bowl, beat cream cheese on medium speed until smooth. Beat in pudding mix until well blended. Gradually beat in milk. Add limeade concentrate and food color, beating until slightly thickened. Gently stir in 1 cup of the whipped topping. Pour into pie shell. Refrigerate at least 5 hours until set.
Just before serving, sprinkle toasted coconut over pie. Garnish with remaining whipped topping.
Preparation Time: 10 minutes
Chill Time: 5 hours
Total Time: 5 hours 10 minutes
* To toast coconut, spread on cookie sheet; bake at 350°F (177°C) for 7 to 8 minutes, stirring occasionally, until light golden brown. Or spread coconut in microwavable pie pan; microwave on LOW for 4 1/2 to 8 minutes, tossing with fork after each minute, until light golden brown.
Cover and refrigerate any remaining pie.
Amount per serving: Calories 300 (Calories from Fat 140), Total Fat 16 g (Saturated Fat 8 g, Trans Fat 2 g), Cholesterol 20 mg; Sodium 420 mg; Total Carbohydrate 37 g (Dietary Fiber 0 g, Sugars 32 g), Protein 4 g; Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 3 Fat; Carbohydrate Choices: 2 1/2
Recipe Courtesy Of