Foodie Friday! - Easy Coconut Cream Pie

I found a recipe on Pinterest (of course) for coconut cream pie, making everything from scratch.  There was also a variation to make it a much easier way... and of course that is the route I chose! 

It was so easy and turned out so well (whew because it was also the Morris Morsel for the week!), so I thought I would share it here.

Coconut Cream Pie

1 Pillsbury Pie Crust

1 small box instant Coconut Cream Pudding

1 small box instant Vanilla Pudding

3 cups milk

1 cup coconut

8 oz. Cool Whip

toasted coconut for top

Bring pie crust to room temperature and place in a 9-inch baking dish.  Trim to fit and flute edges.  Bake crust according to box directions.  When cooled, combine the 2 boxes of pudding with the milk.  Stir in coconut.  Pour into baked pie shell.  Chill 1 hour.  While this is setting up in the fridge, sprinkle about 1/2 cup of coconut in a baking dish and put in the oven at 350 degrees for 2-4 minutes until slightly golden brown.  After the pie has chilled 1 hour, top with the Cool Whip and sprinkle with the toasted coconut.

This recipe came from dough-puncher.blogspot.com

 My Modifications: 

I used sugar-free pudding, sugar-free Cool Whip, and skim milk. 

The recipe called for vanilla pudding only, I thought a combination of coconut cream and vanilla would be perfect, and it was!

Happy Fooding and Happy Friday!