Easy Coconut Cream Pie Recipe

by Patty Kubitzki

This light creamy pie is so delicious
and fast to make with very few common ingredients.

Supplies needed:

1 Graham Cracker Crust

Small package of Instant Vanilla Pudding

2 c. Milk

2/3 c. + about 2 T. Sweetened Coconut Flakes

4 oz. (1/2 of an 8 oz. carton) Whipped Topping

Directions:

In a  medium bowl mix pudding with milk per instructions on the box (mine said to use a whip and whip for 2 minutes total), adding the 2/3 c. coconut to mix in on the last minute.

 

Pour in pie shell.

 

Let set at least 5 minutes in refrigerator.

 

Top with whipped topping, spreading it out evenly.

 

Toast the remaining 2 T. of coconut in toaster oven on low toast setting. 

Be sure to watch it closely and remove when it is golden brown.

 

Sprinkle the coconut on top .

 

Refrigerate for at least 2 hours before serving. 

Enjoy!!

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