Coconut Creme Pie

1. 1

   Sprinkle 2/3 cup coconut into bottom of crust.

2. 2

   Set aside. Spread remaining coconut in an even layer on shallow pan.

3. 3

   Toast at 350u00b0 for 7 to 12 minutes or until golden brown, stirring often. Pour milk into medium bowl, add pudding mix and beat with wire whisk for 1 or 2 minutes.

4. 4

   Pour into crust.

5. 5

   Refrigerate at least 2 hours.

6. 6

   Spread whipped topping on pie, then sprinkle with toasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.