blackberry coconut cream pie

Name: Blackberry Coconut Cream Pie
Prep time: 15 min
Cook time: 15 min
Yield: 6
Cuisine: American
Ingredients: 1 box(es) 4.6oz.jello vanilla cook and serve pudding; 3 cup(s) milk; 1/4 cup(s) coconut, flaked; 1/2 cup(s) blackberries (i used frozen); 1 - 6oz. shortbread pie crust (keebler); - garnish with whip topping if desired

(1 RATING)

81 Pinches 2 Photos

Nancy Allen

Wentzville, MO

Updated on Dec 11, 2013

What an easy and delicious cream pie I threw together this morning with ingredients I already had in my pantry.

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield 6-8 slices

Ingredients

1 box 4.6oz.jello vanilla cook and serve pudding
3 cups milk
1/4 cup coconut, flaked
1/2 cup blackberries (i used frozen)
1 - 6oz. shortbread pie crust (keebler)
- garnish with whip topping if desired

How To Make blackberry coconut cream pie

Step 1

In 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.

Step 2

Rinse the frozen blackberries in warm water and drain. Spoon the fruit into the crust evenly.
Step 3

Then 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.
Step 4

Refrigerate 1-2 hours until filling is firm. *Garnish with whip cream if desired.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes