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Coconut Cream Pie I
Prep
15 mins
Cook
0 mins
Servings
8
Difficulty
Easy
This is my go to dessert when I need something impressive but don't have much time. The beauty of this coconut cream pie is that it comes together in just fifteen minutes with no baking required. I simply layer instant vanilla pudding with coconut and whipped topping in a pre baked crust, and everyone thinks I spent hours in the kitchen. Coconut adds a wonderful tropical flavor plus it contains healthy fats that support brain function. It's economical too since most of the ingredients are pantry staples, making this an easy choice for weeknight dinners or last minute gatherings.
Ella x
Ingredients
- 11 (9 inch) pie shell, baked
- 11 (5 ounce) package instant vanilla pudding mix
- 11 ½ cups milk
- 11 ½ cups flaked coconut
- 11 (8 ounce) container frozen whipped topping, thawed
Detail level
Instructions
- 1
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.
- 2
Spread the remainder of the nondairy whipped topping on top of the pie. Sprinkle with the remainder of the coconut. Refrigerate, and serve chilled.
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