Coconut Cream Pie I
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Rated by 5 members
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This is a quick pie that tastes like it took hours. Shredded coconut is folded into vanilla pudding and whipped topping, and then spooned into a graham cracker crust. More whipped topping is added along with a sprinkling of coconut.
| Prep Time: | 15m |
| Ready in: | 1h 15m |
| Yield: | 1 - 9 inch pie |
| Ingredients | |
| 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 | |
- In 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.
- Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 361 cal | Total Fat: | 20.3 g | Cholesterol: | 4 mg | |||
| Sodium: | 440 mg | Carbohydrates: | 42.2 g | Fiber: | 1 g | |||
| Protein: | 3.8 g | |||||||
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