Shortcut Coconut Cream Pie
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 510
- Total Fat
- 31
- Saturated Fat
- 20
- Carbohydrates
- 57
- Dietary Fiber
- 2
- Sugar
- 39
- Protein
- 4
- Cholesterol
- 23
- Sodium
- 619
- Total: 3 hr 10 min (includes chilling time)
- Active: 10 min
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
Directions
- 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.