Coconut Cream Pie

It's Easy! It's Delicious! It's GOOD!

Let's get started....

You need to spread some coconut out onto a cookie sheet:

And then you toast it up in a 350 degree oven until it's golden brown

Then you need to bake off a pie crust. Buy one or make one it really doesn't matter. Do whatever you need to do to get the pie in your face.

I use this recipe.

Then you need to make one large box of cook and serve VANILLA pudding. You could make your own too, but this is an easy pie.....and I don't think the flavor turns out the same. Do whatever you want to do. It's your pie, people.

Before the pudding is cooled, add the toasted coconut. This is the most important step, the warm pudding sucks the flavor right out of the coconut. It makes it soooo yummy.

It will look something like this:

All mixed together. Resist the temptation to eat it with a spoon. You can do it.

Pour it into your prebaked pie shell

Now slather that bad boy down with a tub of cool whip. (Again you could use whipping cream, but we won't eat this pie all in one day and I think cream gets funky after a day or so)

And sprinkle on a little coconut, just for fun.

This may not be the most homemade, from scratch pie ever, but it is easy, delicious and well worth your efforts. My family loves it and I hope yours will too!

Recipe:

3 cups of coconut

1 large package of Vanilla cook and serve pudding

1-9 inch pre baked pie crust

1- 12 oz tub of cool whip

Instructions:

Bake pie crust and let cool. Spread coconut out onto cookie sheet and bake in a 350 degree oven until golden brown. Make one package of pudding according to directions and stir in 2 1/2 cups toasted coconut immediately. Spread pudding mixture into a cooled 9 inch pie crust and refrigerate until completely cool. Top with the cool whip and sprinkle on the reserved 1/2 cup of toasted coconut.

Please refrigerate the leftovers, if you have any :)