Coconut Peach Pie
8 ingredients
3 steps
Ingredients
- 4 cups sliced fresh or frozen peaches, thawed, divided
- 1-3/4 cups cold milk
- 1/2 teaspoon coconut extract
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1/2 cup sweetened shredded coconut
- 1 graham cracker crust (9 inches)
- 1 cup whipped topping
- Additional sliced peaches, optional
Directions
-
1If using frozen peaches, pat dry with paper towels. In a large bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in coconut.
-
2Arrange a third of the peaches in crust; top with half of the pudding. Repeat layers once. Refrigerate for at least 3 hours or until serving.
-
3Top with remaining peaches. Garnish with whipped topping and additional peaches if desired.
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