Dessert

Yvonne's Coconut Cream Pie is for Dessert.

Yvonne's Coconut Cream Pie takes 15 minutes to prepare.

Yvonne's Coconut Cream Pie takes several minutes to cook.

Yvonne's Coconut Cream Pie makes 8 servings.

The ingredients for Yvonne's Coconut Cream Pie are:

4 serving jello instant coconut cream pudding (as packaged) (by ARPEDGIO)
12 tbsp Coconut, shredded sweetened DIVIDED
2.5 cup Milk, 3.25%
1 pie shell (9" dia) Pie crust, graham cracker
12 tbsp Cool Whip whipped topping

Here is how you make Yvonne's Coconut Cream Pie:

Place 1/4 cup of coconut asidePlace 1/2 cup coconut on cookie sheet and "roast" in oven at 350 degrees for 5-7 minutes. WATCH CAREFULLYlarge bowl, with whisk mix milk and pudding mix for 2-3 minutes. It will thicken as you whisk. Stir in the 1/4 cup coconut you set aside.Pour into a 9 inch graham cracker crust and smooth to edges.Smooth cool whip on topSprinkle roasted coconut on top and cover the pie. Place in Refrigerator for 4 hours or more before servingServing Size: 1/8th of pieNumber of Servings: 8Recipe submitted by SparkPeople user MYUTMOST4HIM.

The nutritional information for Yvonne's Coconut Cream Pie is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 296.7

• Total Fat: 15.1 g
• Cholesterol: 7.6 mg
• Sodium: 337.9 mg
• Total Carbs: 37.8 g
• Dietary Fiber: 1.1 g
• Protein: 4.3 g