A frozen, ready-to-bake
pastry shell makes this coconut cream pie even quicker and easier.
Coconut
Pudding Pie
- 1 (3 1/2 ounce) package
instant vanilla pudding mix
2 cups milk
1 cup sweetened shredded coconut - divided use
1 (9-inch) baked pie shell
- In a bowl using an electric
mixer on medium speed, prepare instant vanilla pudding mix according
to the package directions using up to 2 cups milk. Add 1/2 cup
shredded coconut and beat until smooth and creamy.
- Pour the pudding mixture
into a 9-inch baked pie shell and then sprinkle 1/2 cup shredded
coconut on top. Chill for 1 hour.
Makes 8 servings.
