Super Easy Coconut Cream Pie Recipe #208323
This is one of those things that turn out wonderfully with little effort.
GREAT for weeknight desserts or when you need something nice and don't have much time to make it in!
Posting so we have access to the shopping list!
by Mrs. Lumpy
1¼ hours | 10 min prep
SERVES 8
- 1 (9 inch) baked pie crusts (although the non baked graham cracker crust can be used too!)
- 1 (5 ounce) package vanilla instant pudding mix or instant coconut cream pudding mix
- 1 1/2 cups cold milk
- 1 1/2 cups flaked coconut
- 1 (8 ounce) container Cool Whip, thawed
- In a large bowl mix pudding and milk until pudding becomes thick (usually about 2 minutes).
- Fold in 4 oz (1/2) of the Cool-Whip.
- Fold in 1 cup of coconut.
- Spread mix into bottom of pie crust.
- Spread remaining Cool-Whip on top.
- Sprinkle with left-over coconut.
- Serve cooled (about one hour in the fridge).
- Keep refrigerated.
- Enjoy!
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5 stars