Coconut Cream Pie

by Whiski Business on March 14, 2011

Coconut Cream Pie

This is sooooo easy!!!


Follow the directions on the pre-fab pie crust.


Bake it.


Whisk together the filling….I’m whisking cuz I have no mixer, 🙁  I’ll get one soon!


Toast up some coconut—be careful it burns easily!


Fill it, top it, eat it!



Coconut Cream Pie

1 ready to bake pie crust

2 1.5 oz instant vanilla pudding mixes (I used sugar free)

3 C milk (I used non-fat and it was delish)

1 ½ C Angel flake coconut – sweetened

whip cream

Bake the crust according to box. Mix the pudding mix with the milk, when thick add 1 C coconut. Pour into cooled pie crust. Toast the remaining ½ C coconut in 350 oven, about 5 minutes, WATCH IT! It can burn really fast. Top the coconut cream mixture with whip cream and toasted coconut—TAH DAH! You have pie!




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