Shortcut Coconut Cream Pie

Name: Shortcut Coconut Cream Pie
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT3H10M0.000S
Yield: 4 to 6 servings
Ingredients: Two 3.4-ounce boxes instant coconut cream pudding mix; 1 1/2 cups coconut milk, such as Silk; 8 ounces whipped topping (3 cups); One store-bought 9-inch graham cracker pie crust; 1 cup store-bought toasted coconut chips

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Level: Easy

Total: 3 hr 10 min (includes chilling time)
Active: 10 min

Yield: 4 to 6 servings

Level: Easy

Total: 3 hr 10 min (includes chilling time)
Active: 10 min

Yield: 4 to 6 servings

Ingredients

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Two 3.4-ounce boxes instant coconut cream pudding mix

1 1/2 cups coconut milk, such as Silk

8 ounces whipped topping (3 cups)

One store-bought 9-inch graham cracker pie crust

1 cup store-bought toasted coconut chips

Directions

Watch how to make this recipe.

Combine the pudding mix and coconut milk in a large bowl and whisk until pale and smooth, about 2 minutes.
Fold in 1 cup whipped topping until you see a marble effect, about 30 seconds.
Pour into the crust, then smooth over with a spatula and refrigerate until set, about 3 hours.
Top with the remaining 2 cups whipped topping and the coconut chips. Slice and serve.