Coconut Cream Pie
5 ingredients
9 steps
Ingredients
- 1 1/3 c. coconut, divided
- 1 graham cracker crust
- 2 c. cold milk
- 1 small pkg. vanilla instant pudding
- 1 1/2 c. Cool Whip
Directions
-
1Sprinkle 2/3 cup coconut into bottom of crust.
-
2Set aside. Spread remaining 2/3 cup coconut in even layer in a shallow pan. Toast at 350° for 7 to 12 minutes, or until lightly browned, stirring frequently.
-
3Cool.
-
4Pour milk into medium bowl.
-
5Add pudding mix.
-
6Beat with wire whisk 1 to 2 minutes.
-
7Pour into crust.
-
8Refrigerate at least 2 hours.
-
9Spread Cool Whip over pie. Sprinkle with toasted coconut.
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