Categories: pies

Ingredients

• baked pie shell, 8- or 9-inch
• 1-1/4 cups shredded coconut
• 2-3/4 cups whole or 2% lowfat milk
• 1 (5.1-oz) pkg instant vanilla pudding and pie filling

Directions

1. Place shredded coconut on a rimmed baking sheet. Bake at 350F for 10 minutes, stirring frequently, until lightly browned. Cool.

2. Pour cold milk into a large bowl. Add pudding mix. Beat with electric mixer on lowest speed or by hand with whisk for two minutes. It will begin to thicken.

3. Reserve 1 tbsp of toasted coconut, and stir in the remainder.

4. Pour mixture into pie crust. Sprinkle reserved coconut over the top.

5. Refrigerate for at least 45 minutes or until set. (Pie may be refrigerated overnight.)

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