Best Princess Pie Recipes

Princess Pie (Coconut Cream Pie) Recipe - (4.4/5) image

Provided by á-6498

Number Of Ingredients 12

Crust:
1 cup flour
1/2 cup butter, melted
2 tablespoons sugar
1/2 cup pecans, chopped (optional)
Filling:
8 ounces cream cheese, at room temperature
1 cup powdered sugar
1 tub whipped topping, divided
1 small package coconut cream instant pudding
1 1/2 cups whole milk
1 cup coconut, toasted

Steps:

Preheat oven to 350°F. Crust: Mix crust ingredients and pat in an 8x8 inch pan. Bake 15-20 minutes, until just beginning to turn golden. Do not over bake. Filling: Beat together sugar and cream cheese. Fold in 1 cup whipped topping. Spread on cooled crust. Combine pudding and whole milk. Mix until thickened. Spread over cream cheese mixture. Top with remaining whipped topping. Sprinkle toasted coconut evenly on dessert. Refrigerate.

Princess Pie (Coconut Cream Pie) image

Provided by Carolyn Slinkard

Categories Pies

Time 45m

Number Of Ingredients 12

LAYER ONE CRUST:
1 c flour
1/2 c butter, melted
2 Tbsp sugar
1/2 c chopped pecans (optional)
LAYER 2:
8 oz cream cheese, room temperature
1 c powdered sugar
1 c whipped topping (buy a tub, you will need rest of it for top)
LAYER 3:
1 pkg coconut cream instant pudding (small)
1 1/2 c cold milk (whole milk makes it creamier)

Steps:

1. Layer one (crust): Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.
2. Layer 2: Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
3. Layer 3: Mix until thickened. Spread over cream cheese mixture. Top with remaining tub of whipped topping. Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.

Coconut Cream Cake aka Princess Pie image

Provided by Marcia Wickham @itsakeeper

Categories Cakes

Number Of Ingredients 10

2 cup(s) flour (crust)
1 cup(s) melted butter (crust)
4 tablespoon(s) sugar (crust)
1 cup(s) pecans - finely chopped (crust)
2 8 oz package(s) cream cheese (layer 2)
2 cup(s) powdered sugar (layer 2)
12 oz. package(s) whipped topping - divided (layer 2)
2 small package(s) instant coconut cream pudding mix (layer 3)
3 cup(s) whole milk (layer 3)
1 - cup(s) coconut - toasted (topping)

Steps:

CRUST: Mix first 4 (crust) ingredients and pat into 9 x 13" baking pan. Bake at 350 'till just turning golden brown. Do not over bake. Set aside to cool.
Layer 2: Beat together Cream cheese & powdered sugar then fold in 2 cups whipped topping. Spread on cooled crust
Layer 3: Mix together milk and pudding mix. Whisk 'till thickened. Spread over cream cheese layer.
Spread remaining whipped topping over pudding layer.
Topping: Spread coconut in shallow baking pan. Bake at 350 7 to 10 min. or until lightly browned, stirring frequently. Sprinkle toasted coconut over top and refrigerate.

Princess Pie (Coconut Cream Pie) image

Provided by @MakeItYours

Number Of Ingredients 12

Crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional
Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping
Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Steps:

Crust:
Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.
Layer Two:
Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
Layer Three:
Mix until thickened. Spread over cream cheese mixture.
Top with remaining tub of whipped topping.
Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate

Princess Pie image

Provided by @MakeItYours

Number Of Ingredients 11

1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional
Layer 2
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping
Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

Steps:

Crust:
Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.
Layer 2:
Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
Layer 3:
Mix until thickened. Spread over cream cheese mixture.
Top with remaining tub of whipped topping.
Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.