Amaretto Coconut Cream Pie

  Bake Sale Favorites has recipes that are good for bake sales and I would say Ladies Luncheons. This recipe for Amaretto Coconut Cream Pie is one of those. I would be leery about taking it to a bake sale, just because it needs to be refrigerated,

  It reminds me of the no bake pies I used to make for luncheons or church sales, where it could be kept cool. However, it has Amaretto in it. Omitting it and adding a small amount of almond flavoring would work, you must replace the liquid with water or milk if using the flavoring. . 

  Easy to make, if you use a prepared graham cracker crust this is truly a no bake pie . I used a pre-baked pie crust as that is what my family likes. Cut it in small pieces as it is quite rich.

Amaretto Coconut Cream Pie

½ cup coconut toasted

1 container thawed (8 ounces) nondairy whipped topping, divided

1 container (8 ounces) vanilla flavored yogurt

¼ cup amaretto liqueur (Or ½ teaspoon, or less, almond flavoring and ¼ cup water or milk)

1 package (4 serving size) instant coconut pudding mix

1 (9 inch prepared graham cracker pie crust

  Place 2 cups of the whipped topping, yogurt and amaretto in large bowl. Add pudding mix. Beat with wire whisk or mixer on low speed 1 to 2 minutes.

  Pour pudding mixture into the crust: spread remaining whipped topping over filling. Sprinkle with toasted coconut. Garnish with fresh berries if desired. Keep refrigerated.