Easy Coconut Cream Pie
Your family will enjoy this delicious coconut cream pie.
2 cups cold milk
2 (3.4 ounce) packages vanilla instant pudding
1 cup flaked coconut, divided
2 cups thawed whipped topping, divided
1 (6 ounce) graham pie crust
Pour milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust.
Refrigerate 4 hours or until set. Spread pie with remaining 1 cup whipped topping. Toast* remaining 1/4 cup coconut, if desired. Sprinkle over pie.
To Toast Coconut: Preheat oven to 350°F (177°C). Spread coconut in shallow baking pan. Bake 7 to 10 minutes or until lightly browned, stirring frequently.
Store leftover pie in refrigerator.
Calories: 346kcal; Carbohydrates: 49g; Dietary Fiber: 0g;Fat: 15g; Protein: 3g; Sugars: 39g