Sugar Free Coconut Cream Pie

1. 1

   Bake pie crust according to directions on back of package. While baking heat skillet and toast 1 Tbsp coconut flakes until golden brown.

2. 2

   Mix milk, coconut extract and pudding mix together. When well blended add coconut flakes then half of Cool Whip. Once blended well pour into baked pie crust and smooth. Let set for 10 minutes in refrigerator. When ready to serve top with remaining Cool Whip and toasted flakes.

3. 3

   ** You can use the same concept with chocolate pudding mix and make a Chocolate Silk pie that is wonderful.

* Per serving · 4 servings · Values may vary.

No additional tips available.