Prep: 15 mins Additional: 1 hr Total: 1 hr 15 mins Servings: 8 Yield: 1 – 9 inch pie
“Being a nurse, I have little time to put into fancy recipes. This coconut cream pie is so easy and quick. It is so good, it is sinful. Use any pie crust you like.”
Ingredients
1 (9 inch) pie shell, baked
1 (5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1 1/2 cups flaked coconut
1 (8 ounce) container frozen whipped topping, thawed
Directions
In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.
Ingredients
- 1 (9 inch) pie shell, baked
- 1 (5 ounce) package instant vanilla pudding mix
- 1 1/2 cups milk
- 1 1/2 cups flaked coconut
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.
