It doesn't get much easier
than this to make a coconut cream pie.
Easy
Coconut Cream Pie
- 1 (9-inch) baked pie crust
of your choice
- 1 (5.25 ounce) box of
vanilla instant pudding
- 1 1/2 cups milk
- 1 1/2 cups flaked coconut*
- 1 (8-ounce) container
non-dairy whipped topping
- In a large bowl, combine
the pudding mix and milk until the
pudding mixture thickens. Fold 1 cup of coconut and half of the whipped topping into
the pudding.
- Pour the mixture into
the prepared pie crust. Spread the remainder of the whipped topping
on top of the pie. Sprinkle
with the remainder of the coconut.
Refrigerate for 2 hours before serving.
Serves 8.
*Try toasting the 1/2 cup coconut
used to sprinkle the top of
the pie for added contrast, texture and flavor.
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