Easy Coconut Cream Pie Ingredients 8 in. ready made graham pie crust (6 oz.) 1¼ cups cold milk 1 pkg. vanilla flavor instant pudding and pie filling (4-serving size) ½ tsp. Chef Series Cinnamon Vanilla Spice Blend (optional) 1 cup sweetened coconut flakes (divided) 1 tub frozen non-dairy whipped topping (8 oz. thawed and divided)

Directions To remove crust from tin: Heat oven to 375 degrees F. Remove clear insert. Brush crust with 1 beaten egg white; bake 5 min. on cookie sheet. Remove from oven; cool completely.  Set aside. Pour milk into Bowl. Add pudding mix, ¾ cup of the coconut and spice blend. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust. Cover.  Refrigerate 4 hours or until set. Spread pie with remaining whipped topping. Serve, or place covered in refrigerator.