coconut cream pie

img_20161123_173343For the crust…………I made it in my food processor.  I did the same crust that we use for pumpkin pie. 

For a 8×13 pan I mixed up the following:

  • 3 packages of instant vanilla pudding
  • 3 cups milk
  • 1/2 container of a large Cool whip 2 cups
  • 1 cup coconut

Whisk the above all together.  Then spread on a cookie sheet 1/2 cup of coconut and bake 350 for 20 minutes until toasty.

I topped the pie with the remainder of Cool whip.  Then sprinkled coconut on it.  Refrigerate and serve.