Easy Coconut Cream Pie
- 8 inch ready made graham pie crust (6 oz.)
- 1 1/4 c. cold milk
- 1 pkg. vanilla instant pudding and pie filling (4 serving size)
- 1/2 tsp. Chef series cinnamon vanilla spice blend
- 1 c. sweetened coconut flakes (divided)
- 1 8 oz. tub frozen non-dairy whipped topping, thawed & divided
- Heat oven to 375 degrees. Remove clear insert from crust. Brush crust with 1 beaten egg white. Bake 5 minutes on cookie sheet. Remove from oven, cool completely. Gently remove cooled crust from tin. Carefully place crust in bottom of pie plate. Set aside. Pour milk into a bowl and add pudding mix, 3/4 c. coconut and spice blend. Beat with wire whisk 2 minutes. Gently stir in 1 c. of the whipped topping. Pour into crust. Refrigerate for 4 hours or until set. Spread remaining whipped topping on pie, cover and place back in refrigerator.
graham pie crust, cold milk, vanilla instant pudding, vanilla spice blend, coconut flakes, topping
Taken from www.cookbooks.com/Recipe-Details.aspx?id=45103 (may not work)