Quick Coconut Cream Pie Recipe

Quick Coconut Cream Pie Recipe photo by Taste of Home

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I've found a way to make coconut cream pie without a lot of fuss and still get terrific flavor. Using a convenient purchased crust, instant pudding and frozen whipped topping, I can enjoy an old-time dessert even when time is short.

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Quick Coconut Cream Pie Recipe

Prep: 15 min. + chilling

Yield: 6-8 Servings

15 15

Ingredients

1-1/2 cups cold 2% milk
1 package (5.1 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
3/4 to 1 cup flaked coconut, toasted, divided
1 pastry shell, baked or graham cracker crust (8 or 9 inches)

Directions

In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut.
Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 piece) equals 338 calories, 16 g fat (11 g saturated fat), 11 mg cholesterol, 400 mg sodium, 42 g carbohydrate, trace fiber, 3 g protein.

Originally published as Quick Coconut Cream Pie in Quick Cooking May/June 1998, p31