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Easy Coconut Pie
If you want an easy dessert, this coconut pie is the way to go!
- 1 graham cracker pie crust 9-inches
- 1/4 cup toasted coconut
- 6.8 oz (2 small boxes) instant vanilla pudding mix
- 1 tsp coconut extract
- 12 oz cold evaporated milk straight from the can - DO NOT RECONSTITUTE
- 1 1/4 cup cold milk
- 1/2 cup shredded coconut
- 8 oz whipped topping
Beat pudding mixes, extract and milks at low speed for 2 minutes. Fold in whipped topping and the 1/2 cup shredded coconut.
Turn into the graham cracker pie crust. Sprinkle toasted coconut over the top of the pie.
Chill for at least 3 hours. You can freeze it too—it’s like ice cream then.
Serving: 1slice | Calories: 311kcal | Carbohydrates: 41g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 13mg | Sodium: 280mg | Potassium: 216mg | Sugar: 30g | Vitamin A: 150IU | Vitamin C: 0.7mg | Calcium: 144mg | Iron: 0.7mg