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Blueberry Cream Pie with Toasted Coconut

Blueberry Cream Pie with Toasted Coconut

A pair made in heavenblueberries and coconut married in a sweet, airy cream cheese base that is used as a fluffy filling for graham cracker crumb crusts.

Blueberry Cream Pie with Toasted Coconut


Servings: 24

1 1/2 lb. light cream cheese, softened
1 cup granulated sugar
3 Tbsp. low-fat milk
6 cups frozen whipped topping, thawed
1 1/2 qt. LUCKY LEAF® Blueberry Pie Filling
2 cups toasted shredded unsweetened coconut, divided
3 prepared 9-inch graham cracker pie crusts


  1. In mixing bowl equipped with a paddle attachment, beat together cream cheese, sugar and milk until creamy, about 2 minutes. Remove from mixer.
  2. Fold in the whipped topping and mix gently until incorporated. Carefully fold in Lucky Leaf® Blueberry Pie Filling and 1 1/2 cups toasted coconut until no streaks remain. Spoon filling mixture into graham cracker crusts and sprinkle tops with reserved coconut, if desired. Cover and chill for 23 hours, or until firm.
  3. To serve, cut each pie into 8 slices and serve 1 slice per serving.

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