Ingredients:
1 (9-inch) pie crust, regular or graham cracker
1 large package sugar-free instant vanilla pudding mix
1 3/4 cups cold skim milk
1 carton (8 ounces) light Cool Whip, thawed
1 cup flaked coconut, toasted and divided
Directions:
1 Prepare Pie Crust: If using a regular pie crust, bake according to package or recipe directions. Allow to cool completely.
2 Mix Pudding: In a mixing bowl, combine the vanilla pudding mix and milk. Beat with an electric mixer on low speed for 2 minutes or until the mixture is very thick.
3 Add Whipped Topping and Coconut: Fold in the whipped topping and most of the toasted coconut, reserving about 1/4 cup for garnish.
4 Assemble Pie: Pour the pudding mixture into the cooled pie crust. Smooth the top with a spatula.
5 Garnish: Sprinkle the reserved coconut evenly over the top of the pie.
6 Chill: Refrigerate the pie until it is well chilled and set, making sure it is firm before serving.
Recipe Tips:
Toasting the coconut flakes until golden enhances their flavor and adds a delightful crunch.
Gently fold the ingredients to preserve the airy texture of the whipped topping.
For a twist, try using a chocolate graham cracker crust for added flavor contrast.
Additional garnishes like more whipped topping or coconut flakes can add visual appeal and texture.
Enjoy.