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Coconut Cream Pie I Recipe

Recipe by: Dmarcks

"Being a nurse, I have little time to put into fancy recipes. This coconut cream pie is so easy and quick. It is so good, it is sinful. Use any pie crust you like."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In1 h 15 m
  • 1In a large bowl, combine the pudding mix and milk until the pudding mixture thickens. Fold 1 cup of coconut and half of the nondairy whipped topping into the pudding. Pour the combination into the prepared pie crust.
  • 2Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.
Ingredients
  • 8 servings
  • 358 cals
  • 1 (9 inch) pie shell, baked
  • 1 (5 ounce) package instant vanilla pudding mix
  • 1 1/2 cups milk
  • 1 1/2 cups flaked coconut
  • 1 (8 ounce) container frozen whipped topping, thawed
Nutrition

Amount per serving ( 5 total)

  • Calories:
    358
    18%
  • Fat:
    19.8
    30%
  • Carbs:
    42.7
    14%
  • Protein:
    3.7
    7%
  • Cholesterol:
    4
    1%

Based on a 2,000 calorie diet

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