Coconut Cream Pie
Coconut Cream Pie is an moderately easy dinner. Made with 2 (4 serving size) vanilla instant pudding and pie mix, 2 3/4 c. milk, 7 oz. pkg. flaked coconut (reserve about 1 tbsp. for toasted coconut), 1 tsp. coconut extract and 1 (8 oz.) tub whipped topping, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Mix pudding and pie mix with milk in a bowl with a wire whisk for 2 minutes.
Whisk in coconut extract for 1 minute, then stir in flaked coconut and mix well.
Pour mixture into cooled pie crust and refrigerate for 5 minutes.
Toast 1 tablespoon of coconut for garnish.
Stir whipped topping and then spread on top of pie and garnish with toasted coconut.
Refrigerate until ready to serve.
π· Perfect Pairings
Complete your meal with these
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