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Quick Coconut Cream Pie

Total Time

Prep: 15 min. + chilling

Makes

8 servings

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.

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

Directions

  1. Unroll crust into a 9-in. pie plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°.
  2. 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.
  3. 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

1 piece: 338 calories, 16g fat (11g saturated fat), 11mg cholesterol, 400mg sodium, 42g carbohydrate (23g sugars, 0 fiber), 3g protein.

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