Easy Coconut Cream Pie
Featured Pinch Tips Video
- 1/4 c
- butter or margarine, melted
- 3 c
- coconut, flaked
- 1 pkg
- vanilla instant pudding and pie filling (coconut flavor if you can find it)
- 1 1/2 c
- whipped topping
1Crust: Mix butter and 2 cups coconut. Press into an ungreased 9 inch pie pan. Bake 300 degress about 20 to 30 minutes or until golden brown. Cool.
Filling: Prepare pie filling as directed on package for pie. Pour into the cooled pie shell. Chill at least one hour. You can do a quick chill by placing in freezer if you have room (cuts time in half).
Topping: Spread on whipped topping and sprinkle with the remaining one cup of coconut. Chill before serving. Store in refrigerator.
2Note: For Easter or Christmas you can decorate with sliced cherries or other fruits. Use your imagination!