Easy Coconut Cream Pie
It doesn't get much easier than this to make a 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.
Makes 8 servings.
*Try toasting the 1/2 cup coconut used to sprinkle the top of the pie for added contrast, texture and flavor.