I had some shredded coconut leftover from a dessert I made over the holidays, so I was searching for a quick and easy recipe to use it. I came across a very simple coconut cream pie dessert in Pil's Incredibly Easy Desserts book. All you need is three ingredients (well, four if you count the milk you use to make the pie filling). You start by toasting the coconut, then prepare the vanilla pudding and pour the pudding coconut mixture in graham cracker pie crust. Refrigerate until the pudding is set, and you are left with a delicious coconut pie dessert.
Coconut Cream Pie
11/2 cups sweetened shredded coconut
2 packages (4-serving size each) vanilla pudding and pie filling mix, plus the ingredients to prepare the mix
1 graham cracker pie crust
Preheat oven to 350F. Spread coconut on a baking sheet and toast for 10 minutes, stirring frequently. Cool and reserve about two tablespoons.
Prepare pudding according to package instructions. Stir in remaining coconut.
Pour pudding mixture in the pie crust and sprinkle reserves coconut in top. Refrigerate for one to two hours until pudding is set.
Comments (4)
Hi Candi, oh my this looks sooooo good. I love coconut too. And this recipe looks so simple in the number of ingredients needed. I'm going to bookmark this for future reference. Great photo.
Thanks so much for sharing. Have a great day today!
Posted by Kathy (Trekcapri) | January 25, 2010 10:22 AM
Posted on January 25, 2010 10:22
I love coconut cream pie and haven't had any in a long time. This looks delicious (and easy is a good thing too). Thanks!
Posted by Annie | January 25, 2010 12:41 PM
Posted on January 25, 2010 12:41
Wow this looks so good.
Posted by Barb Cabot | February 5, 2010 9:37 AM
Posted on February 5, 2010 09:37
YUM!!! I LOVE coconut :)
Posted by girasoli | February 7, 2010 5:59 PM
Posted on February 7, 2010 17:59