I’m sure  you realize by now that it isn’t a coincidence for me to have a treat that coincides with a “national holiday”, right?

Yes, I’m crazy enough to know that today is “PI” day.  No, I did not forget the “E” at the end.  Although, when I hear the word PI, the only thing I think of is crust, filling, and Cool Whip.

I most definitely do not think of math and school and numbers and and any other 3.14 things.   Nope, definitely just sugar on the brain.

So, I remembered that today is national PI day, and of course I decided a week ago to bake a pie.  #yesijustlied

Did you believe that?  I hope not.  One thing I most definitely am NOT is on top of things.  You won’t find a perfectly clean and decorated house here.  I am usually in my pj’s until noon.

I hide from the mail lady because I am still in my pj’s and I usually haven’t washed my face yet.  Grossest mental picture I’m sure!   And most nights I suggest cereal for dinner because really it’s just easier than cooking.  (Good thing I married a guy who does like to perfect his homemade pizza dough any chance he can get.)

Oh, and I just realized that I haven’t dusted my dresser in like 6 months.   Don’t believe the perfectly styled pictures of food that I share.  It’s definitely not how things look most days behind the scenes.  We are real here too.


  • 1 refrigerated pie crust
  • 1 - 8 ounce package cream cheese, softened
  • 2/3 cup powdered sugar
  • 1 teaspoon coconut extract
  • 1 - 8 ounce container Cool Whip, thawed & divided
  • 1 1/2 cups sweetened shredded coconut, divided
  • 1 1/2 cups milk
  • 1 - 3.4 ounce box instant chocolate fudge pudding
  • Get Ingredients Powered by Chicory


  1. Preheat the oven to 450 degrees.
  2. Unroll the pie crust and place it in a 9 inch pie plate. Crimp the edges and bake for 10 minutes. Cool.
  3. Beat the cream cheese, powdered sugar, and extract until creamy.
  4. ..........................................

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