Ingredients:
1 graham cracker crust (9 inches)
1-1/2 boxes of instant vanilla pie filling (5.1 oz boxes, approximately 7.5 oz for the recipe)
Eight ounces from one box of frozen whipped topping, thawed
1/2 cup sweetened shredded coconut
1 teaspoon vanilla flavoring/extract
2-3/4 cups cold milk
Additional shredded coconut, toasted
Instructions:
In a large bowl, whisk together the instant vanilla pie filling, whole milk, and vanilla flavoring/extract for 2 minutes until well combined.
Gently fold in the thawed whipped topping and 1/2 cup of sweetened shredded coconut into the mixture.
Evenly distribute the creamy filling across the graham cracker shell as you pour it in.
Sprinkle the top of the pie with toasted shredded coconut for added flavor and garnish.
Place the pie in the refrigerator and chill until serving.
This enables the flavors to combine and the pie to solidify.
Serve the Killer Creamy Coconut Pie chilled and enjoy!
This Killer Creamy Coconut Pie is a delightful dessert that combines the creamy goodness of vanilla pie filling with the tropical flavor of coconut. The graham cracker crust adds a delicious crunch to complement the creamy filling. With simple ingredients and easy-to-follow instructions, this pie is perfect for any occasion or as a sweet treat for coconut lovers. Enjoy the creamy texture and the toasted coconut topping that adds an extra layer of flavor.