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To Make This Super Fast:
1) Store-bought refrigerated Pie Crust dough, fitted into a 9-inch pie plate. Bake at 350 for 15 minutes.
2) Prepare a box of vanilla pudding mix, stir in 1 cup coconut (or more to taste), pour into cooled pie crust. Put in the fridge until chilled.
3) Spread an 8 0z container of Cool Whip on the top.
4) Toast 1 cup coconut in a 350 degree oven for 2-4 minutes, until lightly golden. Sprinkle evenly over pie.
For the Crust:
1 1/2 cups flour
2/3 cups shortening
5-7 Tbs. cold water (or even . . coconut water. . oooh)
For the Vanilla Coconut Pudding:
2 2/3 cups whole milk (1/2 evaporated milk and half water is a great substitute for whole milk!)
1 egg
1/2 cup sugar
1/4 cup cornstarch (don't do the flour substitute, just use cornstarch)
1/4 tsp salt
1 tsp vanilla
1 1/3 cups sweetened, flake coconut
For the Whipped Cream and Topping:
1 cup heavy whipping cream
2 T. granulated sugar
1/2 tsp. vanilla
1 cup coconut
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1st Keep
 arkempe
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tms
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