No Bake Coconut Cream Pie
Gather the ingredients - * Instant coconut pudding * Shredded coconut * Cool whip * Pre-made graham cracker shell * Half-and-half
In a medium bowl, whisk together the coconut pudding and half-and-half until smooth.
Pour half of the pudding mixture into the prepared crust.
Fold the cool whip into the remaining pudding mixture.
- Place on top of pudding in the pie shell. – Refrigerate for at least 4 hours.
While the pie is chilling, toast the coconut flakes. This can be done on a baking sheet in the oven at 350 degrees F for 3-4 minutes, or in a frying pan over medium heat for 4-5 minutes.
Top the pie with coconut flakes immediately before serving. Slice and enjoy.