Coconut Cream Pie

Pin It Now! Time to take a break from writing reviews to post a favorite family spring/summer dessert:

Coconut Cream Pie



Totally not healthy like Frozen Chocobanana Bites or Homemade Chocolate Pudding, but it is yummy! I make it every year for my hubby's birthday, and I think I will be making again soon since there's a lonely pie crust in the fridge just waiting to be rolled out and filled. :)

Here's what you will need:

• 1 pie crust ( I either use a homemade one or the Pillsbury roll out kind.)
• 1 small box cook n serve vanilla pudding
• 1 small box cook n serve coconut cream pudding
• 1 pkg. sweetened coconut
• 8 oz Cool Whip ( I don't like Cool Whip, so I use homemade whipped cream instead)*
• Small amount of butter

Here's what you will do:

If using a ready made roll out crust, poke holes in crust and bake @ 350° until light golden brown. (I just follow directions on box.) Cook pudding (both boxes) and use less milk for pie making. Directions are on box. Toast about 1 cup of coconut in skillet with a little bit of butter - maybe 1 TBS. Let cool.

Pour pudding into cooled pie shell and put it in the fridge until set. (A few hours) Mix about 1/2 of the toasted coconut with the whipped cream* and spread over pudding. Sprinkle remaining toasted coconut on top. I usually put back in fridge for a little bit after this last step.

Slice and savor!

*To make homemade whipped cream, I buy a pint of whipping cream, add about 2 TBSP of sugar, and beat with a mixer on high until cream is nice and stiff. Tastes so much better than Cool Whip.

Linked to Tasty Tuesday and Works for Me Wednesday.

 

Also linked to Try a New Recipe Tuesday