Coconut cream pie

Ingredients
  • 1½ cups unsweetened coconut
  • 1 5-ounce package instant vanilla pudding
  • 1½ cups milk
  • ½ teaspoon coconut extract (optional)
  • 8 ounces whipped topping
  • or 1 cup cream, whipped (unsweetened)
  • 1 9-inch pie shell, baked

Instructions
  1. Toast coconut (optional).
  2. Combine pudding and milk until thickened.
  3. Fold in 1 cup coconut, coconut extract, and half the whipped cream.
  4. Pour into pie shell. Top with remaining cream and coconut. Refrigerate.