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PiePastry - Coconut Cream Pie

Source of Recipe

from a nancy's kitchen newsletter reader


List of Ingredients

1, 6 ounce package of sugar free instant vanilla pudding
1 1/2 to 1 3/4 cups cold skim milk
1, 8 ounce tub frozen light whipped topping, thawed
1 cup flaked coconut, toasted
(divide into 3/4 and 1/4 proportions)
1, 9 inch baked pie crust, cooled
(regular flour or graham cracker type)


Recipe

Use a medium bowl to beat the pudding and milk together
for 2 minutes. This should be very thick.
Fold in the whipped topping and the 3/4's of the coconut
all at once.
Pour into the pie crust.
Sprinkle with the remaining coconut.
Chill well.
Makes 8 generous servings.

No nutritional or points value included.