Blackberry Coconut Cream Pie
Featured Pinch Tips Video
- 1 box
- 4.6oz.jello vanilla cook and serve pudding
- 3 c
- 1/4 c
- coconut, flaked
- 1/2 c
- blackberries (i used frozen)
- 6oz. shortbread pie crust (keebler)
- garnish with whip topping if desired
1In a medium saucepan pour the milk and pudding mix and cook on lo/medium heat until the pudding bubbles and thickens a little about 15 minutes or so. Add the coconut and stir well.
2Rinse the frozen blackberries in warm water and drain. Spoon the fruit into the crust evenly.
3Then pour filling over the fruit to the top of crust. cover with a piece of plastic wrap pressed slightly to fit the top so skin won't form on pudding.
4Refrigerate 1-2 hours until filling is firm. *Garnish with whip cream if desired.