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Easy Coconut Cream Pie

You'll feel like you're in the tropics enjoying this coconut cream pie. It's so simple, there's no need to wait for a special occasion to enjoy this classic dessert.

Prep time

30 min

Total time

4 hr 30 min

Servings

Makes 10 servings.

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Ingredients

8 HONEY MAID Honey Grahams, finely crushed
1/4 cup sugar
1/3 cup butter or margarine, melted
2 pkg. (3.4 oz. each) vanilla instant pudding mix
2 cups cold milk
2 cups thawed frozen whipped topping, divided
1 cup flaked coconut, divided

Preparation

Heat oven to 375°F.
Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate.
Bake 8 to 10 min. or until lightly browned. Cool completely.
Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup whipped topping and 3/4 cup coconut; pour into crust.
Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut if desired.
Top pie with remaining whipped topping and coconut before serving.

Recipe Tips

VariationPrepare using fat-free milk and frozen lite whipped topping. Or, prepare using 1-1/2 cups HONEY MAID Graham Cracker Crumbs.

For a No-Bake PiePrepare crust as directed but do not bake. Refrigerate while preparing filling.

54372

Nutrition Information Nutrition per serving
Amount per serving Calories		320
% Daily Value*
Total Fat 14g
	Saturated Fat 10g
	Trans Fat 0g
Cholesterol 20mg
Sodium 430mg
Carbohydrate 44g
	Dietary Fiber 2g
	Total Sugars 36g
	Added Sugars 14g
Protein 3g
Vitamin A		8% DV
Vitamin C		0% DV
Vitamin D		0% DV
Calcium		6% DV
Iron		0% DV
Potassium		4% DV

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