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Lemon Cheesecake Pie


  • 1 can flaked coconut (3.5 oz.)
  • 1/4 cup chopped pecans
  • 2 Tbsp. butter, melted
  • 2 cups cottage cheese
  • 2 packages lemon instant pudding mix (3.75 oz. each)
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  • 1 3/4 cup milk
  • 2 Tbsp. grated lemon peel
  • 1/2 cup sour cream


Combine first 3 ingredients in small bowl, mixing well. Press into bottom and side of 9 inch pie plate. Bake at 325 degrees F for 15-20 minutes or until golden; set aside to cool. Beat cottage cheese in bowl until smooth. Prepare pudding mix using package directions with 1 3/4 cups milk. Combine pudding, cottage cheese and lemon peel, blending well. Spoon into pie shell. Top with sour cream and additional pecans. Chill for several hours.

By Robin from Washington, IA


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