Coconut Cream Pie

Coconut Cream Pie


  • 1 (9 inch) pie shell, baked
  • 1 (5 oz) pkg instant vanilla pudding mix
  • 1½ cups milk
  • 1½ cups flaked coconut
  • 1 (8 oz) container frozen whipped topping, thawed


  • Step 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.
  • Step 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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