QUICK COCONUT CREAM PIE

Quick Coconut Cream Pie image

I've found a way to make coconut cream pie without a lot of fuss and still get terrific flavor. Using a convenient refrigerated crust, instant pudding and frozen whipped topping, I can enjoy an old-time dessert even when time is short.

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 5

Previous Next

Ingredients

1 sheet refrigerated pie crust
1-1/2 cups cold 2% milk
1 package (5.1 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed, divided
3/4 to 1 cup sweetened shredded coconut, toasted, divided

Steps:

Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack or until edge is golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer or. Cool on a wire rack. , In a large bowl, beat milk and pudding on low speed for 2 minutes. Fold in half of the whipped topping and 1/2 to 3/4 cup of coconut. Pour into crust. Spread with remaining whipped topping; sprinkle with remaining coconut. Chill.

Nutrition Facts : Calories 338 calories, Fat 16g fat (11g saturated fat), Cholesterol 11mg cholesterol, Sodium 400mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 0 fiber), Protein 3g protein.