I am not the world’s greatest pie make but then I guess I’m not the world’s worst either. I volunteered to make a pie for a party and coconut cream seemed like the easiest option, this recipe in particular. Bob said it was great (I don’t really like to eat pie either).
2 (3.4 oz each) boxes of vanilla instant pudding
2 cups cold milk
2 cups thawed Cool Whip, divided
1 cup coconut, divided
1 (6 oz) ready to use graham cracker crumb crust
1 Beat pudding mixes and milk together with a whisk for 2 minutes. Fold in 1 cup Cool Whip and 3/4 cup coconut then pour into pie crust.
2 Refrigerate 4 hours or until firm. Toast the remaining coconut.
3 Top pie with Cool Whip and sprinkle with toasted coconut.
recipe from Kraft Recipes