Creamy Coconut Pie
1 (3 ounce) package cream cheese, room temperature
2 tablespoons granulated sugar
1/2 cup milk
1 1/3 cup flake coconut
1 (8 ounce) container non-dairy whipped topping
1/2 teaspoon almond extract, optional
1 8" graham cracker crust
Combine cream cheese, sugar, milk and coconut in an electric blender. Cover and blend at medium speed for 30 seconds. Fold into whipped topping, and add extract. Spoon into pie crust. Freeze for about 4 hours until firm. Sprinkle with remaining coconut, toasted if desired. Let stand at room temperature for 5 minutes before cutting.
Store any leftover pie in freezer.
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