Coconut Cream Pie
Ready In: 30 mins
Serves: 2
Yields: 9 inch pies
Ingredients
- 2 (9 inch) pie crusts
- 8 ounces coconut, divided into 6oz and 2oz
- 4 (3 1/2ounce) packages instant vanilla pudding
- 2 (1 1/3ounce) envelopes Dream Whip
- 2 pints half-and-half
- 2 teaspoons vanilla
- 16 ounces Cool Whip
Directions
- Prepare and bake pie shells as directed. Let cool completely.
- Toast (2 ounces) of the coconut in the oven on broil, watch very closely.
- Mix dry pudding,Dream Whip,and the half and half in a large bowl until thick.
- Stir in the untoasted, (6 ounces) of coconut and the vanilla. Mix well.
- Pour into prepared pie shells.
- Top each pie with the Cool Whip.
- Sprinkle tops with the toasted coconut.
- Refrigerate over night if possible. Serve.
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