Easy Coconut Cream Pie
Recipe Type: Dessert
Author:
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 8 in. ready made graham pie crust (6 oz.)
- 1 1/4 cups cold milk
- 1 pkg. vanilla flavor instant pudding and pie filling (4-serving size)
- 1/2 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)
Instructions
- 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. Gently invert cooled crust and remove tin. Carefully place crust in bottom of our Dessert Server. Set aside.
- Pour milk into Bowl. Add pudding mix, 3/4 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.
- Place domed cover on base. Refrigerate 4 hours or until set.
- Spread pie with remaining whipped topping.
- Serve, or place domed cover on top of base and place in refrigerator.