Easy Coconut Cream Pie

Coconut Cream Pie

Coconut Cream Pie

Ingredients

  • 1 – 9 inch deep dish pie crust
  • 2 envelopes dream whip
  • 1 cup milk
  • 1 tsp vanilla extract
  • 2 boxes instant coconut cream pudding
  • 1 3/4 cup milk
  • 1/2 cup sweetened coconut flakes
  • 1 – 8 ounce cool whip (I used Extra Creamy)
  • 1/4 to 1/2 toasted coconut flakes for topping

Instructions

  • Baked pie crust according to package directions. Let cool completely.
  • Beat envelopes of Dream Whip, 1 cup milk and vanilla until soft peaks are formed. About 4 to 5 minutes.
  • Mix pudding packets, 1 3/4 milk and coconut flakes according to pudding packet instructions. Fold in Dream Whip.
  • Toast coconut flakes for top of pie. Spread out coconut on a baking pan and bake at 325 degrees for 3 to 5 minutes. Keep an eye on it. Let cool.
  • Pour pudding mixture into cooled pie shell.  Top with cool whip. Sprinkle on toasted coconut. Refrigerate for 4 hours or overnight.

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