Yvonne's Coconut Cream Pie
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
4 serving jello instant coconut cream pudding (as packaged) (by ARPEDGIO) 12 tbsp Coconut, shredded sweetened DIVIDED2.5 cup Milk, 3.25% 1 pie shell (9" dia) Pie crust, graham cracker 12 tbsp Cool Whip whipped topping
Place 1/4 cup of coconut aside
Place 1/2 cup coconut on cookie sheet and "roast" in oven at 350 degrees for 5-7 minutes. WATCH CAREFULLY
large bowl, with whisk mix milk and pudding mix for 2-3 minutes. It will thicken as you whisk. Stir in the 1/4 cup coconut you set aside.
Pour into a 9 inch graham cracker crust and smooth to edges.
Smooth cool whip on top
Sprinkle roasted coconut on top and cover the pie. Place in Refrigerator for 4 hours or more before serving
Serving Size: 1/8th of pie
Number of Servings: 8
Recipe submitted by SparkPeople user MYUTMOST4HIM.
Place 1/2 cup coconut on cookie sheet and "roast" in oven at 350 degrees for 5-7 minutes. WATCH CAREFULLY
large bowl, with whisk mix milk and pudding mix for 2-3 minutes. It will thicken as you whisk. Stir in the 1/4 cup coconut you set aside.
Pour into a 9 inch graham cracker crust and smooth to edges.
Smooth cool whip on top
Sprinkle roasted coconut on top and cover the pie. Place in Refrigerator for 4 hours or more before serving
Serving Size: 1/8th of pie
Number of Servings: 8
Recipe submitted by SparkPeople user MYUTMOST4HIM.
Nutritional Info Amount Per Serving
- Calories: 296.7
- Total Fat: 15.1 g
- Cholesterol: 7.6 mg
- Sodium: 337.9 mg
- Total Carbs: 37.8 g
- Dietary Fiber: 1.1 g
- Protein: 4.3 g
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