Ingredients
1-1/2 Cup Half and Half
1 tsp Coconut Extract
1 Package Instant Vanilla Pudding
1 Brick (8 Ounces) Cream Cheese, softened to room temperature
1 Cup Sweet Flaked Coconut (Divided)
1 Container (8 Ounces) Frozen Whipped Topping (Thawed)
1 Sweet/Salty Pretzel Crust (see Recipe Below)
1/2 Cup Whipped Cream (Whipped stiff, put in a piping bag)
remaining 1/2 Cup Coconut, Toasted
Directions
In the bowl of a stand mixer, whisk together the Half and Half and Cream Cheese. Whisk until creamy. add the, Coconut Extract, and pudding. Continue to whisk on low for 2 minutes. Let Stand for 2 more minutes until it is mostly set.
Slowly carefully fold in 1/2 cup of the coconut and the whipped topping until fully incorporated.
Spoon the pudding mix into the pre baked Salty sweet pretzel pie shell creating a mound in the center..
Chill for a couple of hours.
Make the whipped cream, (Hint, add a couple TBS of Confectioner's Sugar for extra sweetness and just a small drizzle (maybe 1 tsp) of white corn syrup for added stability), whisking until stiff peaks form. Put into a piping bag with a star tip and decorate the pie.
Take the remaining coconut and toast in an oven under the broil setting for about 3 minutes until just toasty brown colored (Watch so the coconut does not burn).
Sprinkle the toasted coconut on top... Serve Chilled and ENJOY!
