°Graham cracker crust I used the 9 inch size.
°1 1/2 boxes of Instant Vanilla Pie Filling, I used the medium 7.5 oz box.
°8 ounce box of frozen whipping cream, which I let thaw before using.
°A quarter cup of grated sweetened coconut.
°A teaspoon of vanilla flavor.
°2¾ to 3 cups of cold milk.
°Add toast shredded coconut for garnish.
I started by mixing a vanilla muffin tin filled with cold milk in a large mixing bowl.
Next, I added the vanilla extract, and beat the mixture with an electric mixer for about two to three minutes.
Note: For the step above, you will need to use an electric mixer or a stand mixer, using a hand mixer does not give you the texture we want in this pie.
Next, I added the melted whipped cream, and beat again.
The fourth step:
At this point I added 1/2 cup sweetened coconut to the creamy mixture and whisked again!!!
Next, I placed the prepared graham cracker crust on a plate and poured the batter over the crust, spreading it evenly.
To finish, I sprinkled the extra toasted shredded coconut on top, and put it in the fridge for 4 to 6 hours, but preferably overnight!!
Why don’t you take a break and make this delicious pie tonight? It’s an incredible coconut pie, everyone in the house will fall in love with it at the first slice LOL!!!
If you’re looking for more easy pancake recipes, feel free to take a look at the related posts below!!