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