Thursday, November 17, 2016

Easy Coconut Cream Pie

Easy Coconut Cream Pie


  • 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)


  1. 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.
  2. Remove from oven; cool completely.  Set aside.
  3. Pour milk into Bowl. Add pudding mix, ¾ cup of the coconut and spice blend.
  4. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping.
  5. Pour into crust.
  6. Cover.  Refrigerate 4 hours or until set.
  7. Spread pie with remaining whipped topping.
  8. Serve, or place covered in refrigerator.

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