Coconut Cream Crescent Pie
|1 tube(s)||pillsbury crescent rolls|
|1 - 4||serving coconut cream pie filling ( instant ) or french vanilla|
|1 3/4 c||cold milk|
|1/2 to 1 tsp||coconut extract ( i used 1/2 tsp ) - if using french vanilla pudding, use 2 tsp extract|
|2 c||cool whip, thawed|
|1/4 c||coconut, toasted|
What a unique,quick,delicious pie. I was amazed at how the crescents made such a delicious looking crust!
This would be a great recipe when needing something quick, and don't want to spend hours in the kitchen. I will be trying different versions of this.
I hope you try it!
Separate crescent dough into 8 triangles. Place triangles in ungreased 9-inch pie plate, pressing to form crust. Sprinkle with 1 tablespoon sugar.
Refrigerate at least 1 hour. Store covered in refrigerator.