No-Cook Coconut Pie
This creamy No-Cook Coconut Pie proves that a quick meal doesn't have to go without dessert. —Jeanette Fuehring, Concordia, Missouri
Ingredients
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 2-3/4 cups cold 2% milk
- 1 teaspoon coconut extract
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/2 cup sweetened shredded coconut
- 1 graham cracker crust (9 inches)
- Additional coconut, toasted
Reviews
Used 1 cup of half and half instead of the 2 and 3/4 cup of 2% milk. Great consistency . Delicious
Creamy and delicious.
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I would love to make this pie, but I don't have whipped topping in my country. What could I use instead?
This is second time I used the recipe. I like the consistency and most of all the taste. I like coconut so I added some. Thank you for the simplicity of my favorite pie.
This pie was very easy to make and tasted delicious. I would have preferred a thicker consistency, so next time I will try making this with 2 1/2 cups of milk. It is very tasty!
It tasted delicious. But it wasn't thick enough. When I sent to serve it, I needed a spoon to scoop it out. Would be a great pudding recipe. I followed instructions precisely. Used Whippes topping like recipe called for. Disappointed, as I made this for my husband for his birthday.
I am not a "coconut person," but I love this pie. It is super simple to make and it is delicious!!
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