Coconut Cream Pie
This Coconut Cream Pie is a coconut lover's dream! Creamy, rich instant coconut pudding is mixed with whipped topping and sweetened coconut flakes and folded into a pre-made pie crust for the ultimate easy, decadent dessert.
Ingredients
- 1 frozen pie crust
- 2 cups cold whole milk
- 2 packages (3.4 ounces) instant coconut pudding mix
- 1 carton (8 oz.) frozen whipped topping, thawed, divided
- 1 cup sweetened shredded coconut
- 1/4 cup toasted coconut
Instructions
- Bake frozen pie crust as directed on the package and allow to cool on a rack while you prepare the pudding filling
- In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in 1 cup whipped topping and 1 cup of coconut. Pour into crust and chill.
- To toast the coconut - add to a 350 degree oven for 5-8 minutes until lightly brown.
- Before serving, top with remaining whipped topping and toasted coconut