Coconut Cream Pie
Coconut Cream Pie is an easy dinner. Made with 1 1/3 c. baker's angel flake coconut, divided, 1 prepared graham cracker crumb crust (6 oz.), 2 c. cold milk, 1 pkg. (4-serving size) jell-o vanilla flavor instant pudding and pie filling and 1 1/2 c. thawed cool whip whipped topping, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Sprinkle 2/3 cup of the coconut into bottom of crust; set aside.
Spread remaining 2/3 cup of coconut in an even layer in a shallow pan.
Toast at 350Β° for 7 to 12 minutes, or until lightly browned, stirring frequently.
π· Perfect Pairings
Complete your meal with these
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