Hello Somewhat Simple readers. I’m Jillian and I am thrilled to be a part of the Somewhat Simple Creative Team! I blog over at Food Folks and Fun and my blog focuses on sharing easy, delicious, crowd-pleasing recipes with my readers. Today I’m sharing my Coconut Cream Pie Cheesecake Dip with you.
I took one of my favorite spring-time pies, Coconut Cream Pie, and turned it into a cheesecake dip. With Easter a little over a week away this recipe would be a smashing addition to any dessert spread. Plus it’s quick & easy, too. Here’s all of the ingredients you need to make this dip:
Warning: If you make this dip you run the risk of becoming the most popular person in the room. 😉
- You can find Coco Reál Cream of Coconut right near the bottled margarita and piña colada mixesin your local supermarket or big box store. After making this recipe you’ll have quite a bit of Coco Reál left over to make piña coladas or my Coconut Cupcakes.
- If you don’t want lumps in your dip, make sure your cream cheese is at room temperature and the powdered sugar is sifted.
Coconut Cream Pie Cheesecake Dip
Pie Crust Dippers
1 14-ounce package refrigerated pie crusts
1 8-ounce package cream cheese, softened
½ Cup Coco Reál Cream of Coconut
½ Cup powdered sugar, sifted
½ Cup sweetened, shredded coconut
¼ teaspoon imitation coconut extract
1 8oz container Cool Whip
¼ Cup toasted coconut, for garnish (optional)
Graham Crackers (for serving)
Vanilla Wafer cookies (for serving)
Pie Crust Dippers:
Thaw the pie crust according to the package directions. Preheat oven to 450 degrees F and line a baking sheet with parchment paper or a silicone baking mat. Unroll the pie crust and cut using cookie cutters. Prick the pie dough with a fork and bake for 8-10 minutes, or until golden.
In the bowl of a stand mixer or in a large bowl, beat the cream cheese and Coco Reál on medium speed until smooth, about 1 minute.
Scrape down the sides of the bowl and add the sugar, shredded coconut, and coconut extract and beat on medium until smooth and combined, about 30 seconds.
Add the Cool Whip and beat until incorporated, about 1 minute. Top with toasted coconut and transfer dip to a serving bowl and chill until ready to serve. Serve with pie crust dippers, graham crackers and vanilla wafer cookies. Dip can be stored in an airtight container for up to 1 week in the refrigerator.